Fig muffins

I wanted to used up the figs that have been sitting on the top shelf of the fridge. I wanted make muffins. And now I have baked a batch of fig muffins. I adapted a recipe from something I found on line. Specifically I used self-raising flour and I substituted the egg for apple sauce and chia seeds


4 medium sized figs, finely chopped 

2 cups plus 2 tablespoons self-raising flour

1/3 cup sugar

1/2 teaspoon of salt

1 cup of milk 

1/4 (2oz) cup butter

1/4 cup apple sauce

1 teaspoon of chia seeds


Dredge figs in 2 tablespoons flour, tossing lightly to coat well; set aside.

Combine remaining flour, sugar, and salt in a medium mixing bowl; sift together 4 times. Stir together milk, apple sauce and chia seeds, and butter; add to dry ingredients, stirring until dry ingredients are moistened. Fold in reserved figs.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 450° for 20 minutes or until golden brown. Remove from pans, and serve immediately.

They taste quite nice and will be a nice addition to my packed lunch this week.

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