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.