Gingered Fig Muffins

I found this delicious recipe tucked inside a book that I purchased from a second-hand bookstore. This recipe is one of the most valuable treasures I have discovered. I have other treasures that were hiding in old books, including pressed leaves, postcards, addresses, funeral announcements, and antique bookmarks. When I find something unexpected, I am always curious about the person who previously owned the book. Sometimes, I let my imagination create a little fiction. 

A Gingered Fig Muffin makes a delicious breakfast and is even better with a cup of tea or coffee. The result is more like a scone, in texture, so I tried baking half of the batter in a pie plate, and I loved the results.  

You can see the original recipe in the photo, but I have made changes to suit my taste. I have omitted the orange peel, and I don’t grind the fruit up in my food processor. I prefer to eat the muffins hot with a generous serving of apricot jam. I love the taste surprise when a bit of warm ginger or a burst of fruity fig pushes through the sweet flavour of apricot jam.  

Gingered Fig Muffins

Finely chop dried fruit; set aside 

(I cut the fruit as much as a day ahead and prefer to cut everything with kitchen scissors. I cover each cup with plastic wrap until I am ready to use it.) 

1 cup of dried figs, chopped

2 tablespoons of crystallized ginger, chopped

½ cup of dried apricots, chopped

In a bowl combine flour, soda, and salt; set aside 

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon of salt

In another bowl beat eggs, butter, and sugar

½ cup of butter at room temperature

¾ of a cup of granulated sugar

2 large eggs

Beat fruit into egg mixture, and stir in yogurt

1 cup of 2% plain yogurt (I like Greek yogurt)

Fold the dry ingredients into the wet until the mixture is moistened. 

With an ice cream scoop, divide the batter between twelve greased muffin cups. 

Bake at 400°F until golden brown; about 18 to 20 minutes



Comments (8)

  • Daniella Price September 22, 2022 at 04:42 am

    Can I I use fresh figs? if so, how many grams for this recipe ?

    Thankyou !

  • Constance Muir October 23, 2019 at 04:26 pm

    I have just recently discovered figs and I absolutely love them. Looking forward to trying this recipe one day soon.

  • Bev Gardner October 1, 2019 at 02:42 pm

    Old books and recipes are treasures unto themselves.
    Thanks for sharing the story and recipe. Can’t wait to try it- I think my Mom will love these as a treat!

  • Wilma Poole October 1, 2019 at 08:27 am

    Looking forward to giving this recipe a go...sounds divine

  • Gayle Senger September 30, 2019 at 09:19 pm

    This sounds so yummy and so easy. Will try it soon!!😁😁

  • The Boy September 30, 2019 at 03:00 pm

    Treasures, of any sort, are always more exciting when taken to the next step. It completes the circle!

  • Mandy Marie September 30, 2019 at 02:02 pm

    I love that you found this recipe serendipitously IN A BOOK and that you made the recipe and it’s now a treasured favourite! It’s a complete love story!

  • Helen Davis September 30, 2019 at 10:43 am

    Yummo! I love figs. What a gem tucked into that book you bought. Like it was meant to go to someone who would use it, not knowing it would be passed on to many more. Thanks for sharing.

Let us know what you think

4 - 9 : 

In From the Cookie Jar Blog, I will be sharing recipes, ideas, and memories gathered over decades. Sign Up Now!