Title: Fig Muffins
Categories: Bread Fruit Louisiana
Yield: 15 Servings
| 1/4 | c | Butter; softened |
| 1/2 | c | Sugar |
| 3 | | Eggs |
| 2 | c | Fig preserves; mashed w/syrup |
| 1 | c | Rolled oats; old fashioned |
| 1 1/2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| | | Orange spread: |
| 1 | | 3 oz pkg cream cheese; softe ned |
| 1/4 | c | Confectioner's sugar; sifted |
| 2 | tb | Orange juice, frozen concentrate |
Recipe by: from "Voila!" (Jr League of Lafayette, LA) Cream butter and
sugar. Add eggs and beat well after each. Add fig preserves with syrup.
Stir in oatmeal and sifted flour, baking powder, soda and salt. Mix only
enough to moisten dry ingredients. Bake in buttered muffin cups in
preheated 375F oven for 15 - 20 minutes. Serve warm with Orange Spread.
For Orange Spread, cream the cheese until light and fluffy. Beat in
confectioner's sugar and orange juice concentrate. Frost muffins. Serve at
room temperature but keep refrigerated otherwise.