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Add a photoServings: 12
Ingredients
- 1 c. California dry figs
- 2 c. Cool water
- 1 c. Granulated sugar Salt
- 1/4 tsp Cloves
- 2 1/2 c. Sifted all-purpose flour
- 4 tsp Baking pwdr
- 1 tsp Salt
- 2 Tbsp. Granulated sugar
- 6 Tbsp. Shortening
- 3/4 c. Lowfat milk
- 2 x Large eggs
Directions
- For Jam: Rinse and drain figs. Clip stems and grind or possibly chop figs fine.
- Add in water, bring to boil and cook and stir about 15 min or possibly till water is absorbed. Add in sugar, salt and spice. Cook and stir till of thick conserve consistency - from 7 to 10 min.
- Sift together flour, baking pwdr, salt and sugar. Work shortening into flour mix. Add in lowfat milk and beaten Large eggs, stir to blend. Divide batter into 12 medium-sized greased muffin tins. With a spoon, make a "well" in top of each muffin. Fill each "well" with spoonful of jam. Bake in warm oven (425 F.) about 18 min. Serve warm with butter and remaining jam.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 72 | 28% |
| Total Fat 8.12g | 10% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 2.14g | |
| Cholesterol 36mg | 12% |
| Sodium 635mg | 26% |
| Potassium 182mg | 5% |
| Total Carbs 42.1g | 11% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.38g | 4% |
| Protein 6.63g | 11% |
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