Wednesday, August 24, 2016

Fig and Pistachio Corn Muffins

Om nom nom, figs are delicious, and also in season (according to the shelves of the grocery store; I have little to know farming knowledge, so you should absolutely question the source).  If you are a fellow MAhole, it appears they are on sale at Whole Foods Markets this week, 2 pints for $6, and you should definitely get two packs so you'll have one to snack on when you cook the other, right?  

I don't know where, why, or how this idea came into my head, but I couldn't stop wondering if fig would work in a corn muffin, so I decided to throw caution and $7 of figs to the wind.  My first attempt was pretty solid, though I skimped on added sugars because I wasn't quite sure what the figs would do to overall sweetness.  While eating one, I had a brain wave: would pistachio be a good addition?  Short answer: yes.  Long answer: also yes.  These came out fairly delicious, as well as pretty, if I do say so myself.  They are especially delicious when you put half a jar of almond butter on top, but that's an expensive and messy habit, so stick with a normal sized schmear of almond butter, fig jam, honey, butter, your own idea, or nothing!  
Fig and Pistachio Corn Muffins
My one piece of feedback, courtesy of the one and only PopTart is that they are a little dry (little does he know I ran 1 tbsp short of a cup on of cornmeal and subbed medium grind polenta, mwhahaha).  If you prefer them a little less crumbly, I'd test a 1:1 ratio of cornmeal and flour instead of the .75:1.25 listed here, and use a kefir with a fat percentage that is not nonfat.  Let me know if you do!  

We've dilly dallied long enough.  Here be the recipe for your relatively quick, easy, and healthy muffin delights!

Fig and Pistachio Cornbread Muffins

Makes 12 muffins
Fig and Pistachio Corn Muffins

¾ c all-purpose flour
1 ¼ c cornmeal
½ tsp baking powder
½ tsp baking soda
2 large eggs
1 ¼ c kefir yogurt (plain, nonfat preferred)
¼ c honey
1 Tbsp Molasses
2 Tbsp fig jam
Pinch of kosher salt
6-8oz chopped figs (approximately 1 ½ cups)
¼ cup crushed pistachio + about 1 Tbsp for garnish

  1. Preheat oven to 325, and prepare a muffin tin.
  2. Mix all ingredients except chopped figs and pistachio.
  3. Gently fold in most of the figs and pistachio, reserving some for the top of the muffins.
  4. Bake 20-25 minutes, or until edges are golden brown and muffin tops spring back to the touch.
  5. Cool and enjoy with almond butter, more fig jam, honey, butter, friendship.  
Fig and Pistachio Corn Muffins

1 comment:

the best essay writing service said...

It is actually really easy to create muffins like these, it has an easy recipe with an easier method to bake or cook. I believe it is good for refreshment.

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