Sunday, April 7, 2013

Cinnamon Fig Muffins


I love figs, fig newtons were one of my favorite cookies. I know I can make gluten free fig newtons, but I wanted more of a fig cake. This muffin was exactly what I was hoping for. It is the perfect snack to have with a cup of tea. It is gluten free, dairy free, nut free, soy and corn free and not too sweet. I hope you enjoy these as much as we did.

Makes 12 muffins

Ingredients for the Muffin
2 cups of gluten free flour mix
1/2 cup evaporated cane sugar
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
1/2 cup safflower oil
1 teaspoon vanilla
1 cup rice milk (if you can eat nuts almond milk works also)
1/2 cup finely chopped organic dried black mission figs (pulse in a food processor)

Directions
Preheat oven to 350 degrees and line a muffin tin with paper liners.

Process your figs in a food processor until finely chopped.


In a large bowl combine the flour mix, sugar, xanthan gum, salt, baking powder, baking soda and cinnamon and stir together.

In another bowl whisk the eggs, oil, vanilla and milk until combined. Add the wet ingredients to the dry and stir together. Stir in the figs. 

Spoon into muffin tins. Bake for 25 minutes.

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