• 2 cups fresh cut or thawed large green figs
  • 1 3/4 cup flour
  • 1/4 cup flax seeds
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2/3 cup oil
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup chocolate chips

Last summer I had a lot of fun collecting fresh figs: Read about it here.

So I still have a few quarts frozen in my chest freezer in the basement. And since summer is approaching and I plan to glean local fruit again, it’s time to seriously clear out the freezer.

There really aren’t very many American recipes that include fig, at least I couldn’t find much in my staple cookbooks: The Joy of Cooking, Better Crocker, and Better Homes and Gardens. So I altered the nearest recipe I could find, which was for date cake, and which I found in the Betty.

My 3 year old son “helped” and by helped I mean he stood on his chair and held the measuring spoons, smelled the vanilla, licked the spoons, and generally slowed me down. It was great fun! I love cooking with him, most of the time. In this instance he did add flour when I wasn’t looking…so I think my muffins may have had a little too much flour and could have been softer. Also, I think I accidentally doubled the baking soda, but I couldn’t taste the difference. The above recipe is the correct measurements of everything. :)  (The changes I made to the original are that I added flax, fig, and made it into muffins, rather than cake. For a cake, bake it for 55 minutes in a 9 inch square pan).

Mix all ingredients well in a mixer and scrape edges periodically. Fill muffin tins to top, these won’t over grow or spill over the edges.

Bake muffins in sprayed/greased/non-stick pan at 350 degrees for 25 minutes. Remove from muffin tin after 30 minutes of cooling, so that they don’t stick to the bottom.

Store in an air tight container or ziploc bag for one week on counter, or freeze them. Heat briefly in microwave for 15 seconds for a warm, soft muffin that is like fresh baked, even if it’s actually a week old.