RECIPES USING DRIED FIGS RECIPES

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OATMEAL COOKIES WITH DRIED FIGS RECIPE - TODD PORTER AND ...



Oatmeal Cookies with Dried Figs Recipe - Todd Porter and ... image

Celebrate figs in this oatmeal cookie recipe with dried figs for added natural sweetness, flavor and dried fruit texture. Slideshow:  More Cookie Recipes 

Provided by Todd Porter and Diane Cu

Categories     Bread + Dough

Total Time 1 hours 30 minutes

Yield Makes about thirty 3-inch cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt, or sea salt
3 cups old-fashioned oats
1 cup unsalted butter, at room temperature
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups dried figs, cut into quarters or 6 pieces

Steps:

  • In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
  • In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Stir the dried figs into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
  • Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

FABULOUS FIG MUFFINS RECIPE - FOOD.COM



Fabulous Fig Muffins Recipe - Food.com image

Make and share this Fabulous Fig Muffins recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 18 muffins

Number Of Ingredients 10

2 1/2 cups all-purpose flour or 2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
2/3 cup brown sugar
1/2 cup melted butter
3/4 cup dried fig, chopped

Steps:

  • Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
  • In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
  • In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
  • Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
  • Gently fold in figs.
  • Pour batter into muffin tins, filling about 2/3 full.
  • Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
  • Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
  • -OAMC instructions- Bake as directed and cool completely.
  • Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
  • To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.

Nutrition Facts : Calories 169.2, FatContent 6, SaturatedFatContent 3.5, CholesterolContent 34.8, SodiumContent 180.8, CarbohydrateContent 26.3, FiberContent 1.2, SugarContent 11.6, ProteinContent 3.2

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