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
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