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FRESH FIG MUFFINS WITH SHERRY 2 1/4 c. chopped fresh fig pulp 1/2 c. dry sherry 2 c. flour 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 tsp. or more ground cinnamon 1 1/4 tsp. baking soda 1 1/4 c. sugar 1/2 c. salad oil 2 large eggs 1/2 c. chopped walnuts In a thick saucepan, cook the pulp down until you have about 1 1/4 cups. Add dry sherry and soak for 15 minutes. Do not drain. In a large bowl combine flour, salt, ground nutmeg, cinnamon, baking soda and chopped walnuts. In a large mixer bowl combine 1 1/2 cups sugar, salad oil, and eggs. Blend in flour mixture, gently stir in figs and sherry. Fill paper muffin cups, set in muffin pans. Bake at 400 degrees for 15 minutes. Makes about 24 muffins. Makes moist muffin. Fresh Fig Bread with Sherry: Use same recipe as for muffins. Use one large 5 x 9-inch loaf pan or 3 small loaf pans. Bake at 350 degrees for 40 minutes. Bake bread until it feels firm when gently pressed in center. Let cool in pan for 10 minutes. Invert on rack to cool. Muffins and bread freeze well (up to a month or longer). This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |