It’s time for another fig roundup! Unfortunately it appears that our trees are done with figs for the season. The fruit flies have thoroughly infested them. Before the flies were everywhere we ate figs in a number of different ways.
One of the first ways we at them was broiled with goat cheese and a variety of different toppings. Crushed pistachios, honey, fig balsamic, prosciutto… it’s all good. Fresh figs are also tasty added to salad and eaten with a balsamic style dressing.
I also made fig compote, fig balsamic reduction, and fig infused vokda in addition to freezing a batch of figs. I haven’t used the frozen figs yet.
Figs make a great addition to baked goods.
To make the muffins, I started with a basic breakfast muffin recipe and changed it quite a bit.
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon vanilla
- 1 egg
- 3/4 cup milk
- 1/4 cup vegetable or canola oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 cups chopped figs
Combine dry ingredients in large mixing bowl. Mix in chopped figs. Combine egg, milk, oil, brown sugar and honey and beat well. Add to dry ingredients, mixing until just moistened. Spoon into greased muffin pan, filling 2/3 full. Bake at 400 degrees for 18-20 minutes.
Next time I might use more brown sugar or all brown sugar and no honey to make them just a tad bit sweeter. Regardless, the muffins were very good. Because we weren’t able to eat them all right away, I froze a few and have been eating them for breakfast on the weekends.
Never content to use a recipe just as it’s called for, I modified this fig cake recipe to my liking.
- 2 cups mashed figs
- 2 cups sugar
- 1/4 cup oil
- 1/2 cup applesauce
- 4 eggs
- 2 cups + 2 tablespoons flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp baking soda
- Additional fig slices for topping
Mix together sugar and wet ingredients. Combine dry ingredients and add to wet ingredients, mixing well. Oil and flour a cake pan (I used two 9″ round pans). Bake in 350 degree oven for 45 minutes. With about 15 minutes left, remove cakes and add fig slices to top. The cake will be golden brown on the top when finished. Check with toothpicks to see if the center is finished.