Fig Jam Muffins (makes 12 muffins)
Adapted from Serious Eats
1 1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 c buttermilk (Regular milk may be substituted, but omit baking soda)
1/4 c coconut oil, melted and cooled slightly
1/4 c honey
1 tbs vanilla extract
1/2 c fig jam
- Preheat oven to 375º. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl or large measuring cup, combine buttermilk, coconut oil, honey, egg, and vanilla extract. Whisk until the honey has dissolved.
- Pour wet ingredients into the flour mixture and stir until the flour is just moistened. Stir in the fig jam in four or five strokes. You should have streaks of jam running through the batter.
- Divide the batter into the prepared muffin cups and bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool muffins completely on a wire rack.