Sierra Nevada Gems
- 20 California dried figs
- -- stewed, unsweetened
- 2 c Sifted all-purpose flour
- 4 1/2 ts Baking powder
- 2 tb Sugar
- 1 ts Salt
- 2 Eggs
- 1/3 c Shortening; melted
- 3/4 c Milk (about)
Butter muffin pans generously. Snip stems off stewed figs and place figs
in mixing bowl. Beat them hard, until whirled into small bits. Sift
flour, measure and sift again with baking powder, sugar and salt. Add dry
ingredients to figs and mix lightly. Add eggs, shortening and milk, and
stir together until just mixed. Fill muffin pans half full. Bake in hot
oven (400 F.) for about 12 minutes or until lightly browned.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
in mixing bowl. Beat them hard, until whirled into small bits. Sift
flour, measure and sift again with baking powder, sugar and salt. Add dry
ingredients to figs and mix lightly. Add eggs, shortening and milk, and
stir together until just mixed. Fill muffin pans half full. Bake in hot
oven (400 F.) for about 12 minutes or until lightly browned.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
