Honey and Fig Cornbread Muffins
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups cornmeal
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup whole milk
- 3 tablespoons honey
- 1 tablespoon molasses
- 5 oz fresh Mission figs, quartered
- 7 oz fresh Mission figs, (about 1 1/4 cups) diced small
- 2 1/2 tablespoons honey
- 2 tablespoons orange juice or water
- Pinch of salt
- 1/2 lemon, zested
- Preheat the oven to 325.
- Butter and flour a 6-cup muffin pan and set aside.
- In a small saucepan over medium heat, add 7 ounces of chopped figs, honey, orange juice and salt to the pan.
- Let the figs cook down and become syrupy for about 8 minutes.
- Take off the heat, grate in the lemon zest, and set aside.
- In a large bowl, whisk together the flour cornmeal, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk the eggs until well combined then stir in the buttermilk, milk, honey, and molasses.
- Pour half of the wet mixture in with the dry ingredients and whisk until smooth.
- Add the rest of the wet ingredients to the dry and continue to mix until smooth again.
- Gently fold in the warm figs and their syrup, just enough so that batter leaves a light swirling trail of fig syrup.
- Pour the batter into the prepared baking cups.
- Bake for 20-25 minutes until the cornbread has risen and the centers are slightly firm but still soft to the touch.
- Let cool on a wire rack.
- Once muffins are cool run a knife around the edges of the pan to release them.
- To serve, garnish each muffin with a few quarters of the remaining fresh figs.
- The muffins are best served warm with a drizzling of honey.
flour, sugar, baking powder, baking soda, salt, cornmeal, eggs, buttermilk, milk, honey, molasses, mission figs, mission figs, honey, orange juice, salt, lemon
Taken from www.foodandwine.com/recipes/honey-and-fig-cornbread-muffins (may not work)