I am really excited to share these muffins with you today. I bought Fig Butter at Trader Joe’s last season and just this year started spreading it on crackers with goat cheese. I kept my eyes pealed for a baking recipe but ended up creating my own when I baked muffins for my church. I baked them again this morning at my friends house and I think I tweaked the recipe to perfection.
I am not really a recipe creator, but I do love taking a recipe and pondering how I can adapt it for another ingredient. If you are trying to use mostly local and seasonal produce like myself, it is necessary to adjust recipes to fit the season. I will confess that I am not that strict but I am trying to be aware of where produce comes from and purchasing in season and local as much as possible.
The figs in this recipe are like a lead actress that carries the film as the matriarch of the family. With the Oscar nominees out, I want to make sure that I see Meryl Streep in August: Osage County before March though I’m also looking forward to seeing Julia Roberts as the grown up daughter. I think you will be surprised by the blackberries as well. Blackberries are usually too tart for me, but they are balanced well here by the sweetness of the fig butter.
- 1 1/2 cup sifted All Purpose flour
- 3/4 cup ground flax seed
- 3/4 cup oats or oat bran
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 8 Tbs (1/2 cup) butter
- 3/4 cup organic brown sugar (I swear it tastes so much better!)
- 2/3 cup fig butter
- 2 eggs
- 1 cup buttermilk or 1 cup water mixed with 8 tsp buttermilk powder
- 6 oz blackberries
Streusel (from Sprouted Kitchen)
- 2 Tbs melted butter, cooled
- 1/2 cup oats
- 1/4 cup organic brown sugar
- Preheat oven to 350º F. Line two muffin tins with liners.
- In a medium bowl mix the flour, flax seed, oats, baking soda, baking powder, salt and cinnamon with a whisk. Set aside.
- Melt butter in a small sauce pan over medium heat, stirring occasionally, until golden brown and nutty in aroma, about 8 minutes. If solids settle on the bottom of the pan, pour into a mug and set aside until the solids settle in the mug.
- Transfer the melted butter to a large mixing bowl. Mix with the fig butter, eggs slightly beaten and buttermilk.
- Fold in the flour mixture until just combined. Rinse and cut the blackberries in half and fold into the batter.
- Fill muffin liners almost to top with batter.
- In a small bowl mix the melted butter, oats and brown sugar and press together with your fingers. Sprinkle streusel on top of batter.
- Bake for 25-30 minutes until browned and a toothpick comes out clean.