Try this Fig Jam Muffins recipe, or contribute your own.
Suggest a better descriptionFor Jam: Rinse and drain figs. Clip stems and grind or chop figs fine. Add water, bring to boil and cook and stir about 15 minutes or until water is absorbed. Add sugar, salt and spice. Cook and stir until of thick conserve consistency -- from 7 to 10 minutes. Sift together flour, baking powder, salt and sugar. Work shortening into flour mixture. Add milk and beaten eggs, stir to blend. Divide batter into 12 medium-sized greased muffin tins. With a spoon, make a "well" in top of each muffin. Fill each "well" with spoonful of jam. Bake in hot oven (425 F.) about 18 minutes. Serve hot with butter and remaining jam. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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Serving Size: 1 Muffin (141g) | ||
Recipe Makes: 12 Muffins | ||
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Calories: 280 | ||
Calories from Fat: 80 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 178.9mg | 55 % | |
Sodium 513.5mg | 18 % | |
Potassium 185.6mg | 5 % | |
Total Carbohydrate 42.5g | 13 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 40.5g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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