Sunday, September 26, 2010

Call Me Fig Blogga

fresh fig, orange, and pecan muffins

I wasn't gonna do it. I wasn't gonna post another fresh fig recipe. But then I received this email the other day:

Hi Food Blogga,

You're so lucky to have all those fresh figs in San Diego. I made your fig and rosemary cake last year and it was a HUGE hit! Do you have a recipe for fig muffins? I'm having my parents for brunch this weekend and want to make something easy with figs. Thanks so much!


I didn't have a recipe for fig muffins. But how do say "no" to a reader who loves your recipes and wants to make muffins for her parents? You don't. You create a recipe.

So, here it is: Fresh Fig, Orange, and Pecan Muffins. I don't know what's better about making these muffins, the sweet, citrus smell that floats through the house while they're baking or the soothing warmth of a buttery soft, fig in your mouth. You decide.

Just call me Fig Blogga.

fresh fig, orange, and pecan muffins

Fresh Fig, Orange, and Pecan Muffins
Makes 12 muffins
Printable recipe.

These muffins are made with white whole wheat flour which makes them light in color yet equally nutritious as those made with tan colored whole wheat flour.

2 cups white whole wheat flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter, melted
1 egg, lightly beaten
1 cup low-fat buttermilk
1/4 cup orange juice, preferably fresh squeezed
2 tablespoons orange zest
1 teaspoon pure vanilla extract
3/4 cup fresh ripe but firm figs, chopped into small pieces
1/2 cup finely chopped pecans (2 tablespoons reserved for tops of muffins)

1. Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, whisk together melted butter, egg, buttermilk, orange juice, orange zest, and vanilla. Add to the flour mixture and stir quickly until well combined. Fold in the figs and pecans. Spoon the batter evenly into the 12 molds. Sprinkle with reserved 2 tablespoons of pecans.

4. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing.

You might also enjoy these fig recipes from Food Blogga: 
Savory Fig Recipes:
Fresh Fig and Fennel Pizza
Fresh Fig, Arugula, and Mascarpone Bruschetta
Heirloom Tomato, Fresh Fig, and Burrata Salad

Sweet Fig Recipes:
Fig Cake For Fall
Dessert Risotto with Wine-Poached Figs
Fresh Fig, Ricotta, and Honey Breakfast Crostini
Greek Yogurt, Fresh Fig, and Black Currant Parfaits
Fresh Fig, Walnut, and Rosemary Upside-Down Cake

Wait, here are more fig recipes!
Fig Galette recipe from Simply Recipes
Fig and Almond Tart recipe from Zen Can Cook
Gluten-Free, Vegan Fig Newtons recipe from Elana's Pantry
Fresh Fig and Rum Upside-Down Cake from Veggie Belly