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About the Recipe: Fig Filled Corn Muffins combine savory and sweet, so they are perfect for the morning breakfast, tea, or anytime you want a snack. The wholesome corn muffins, flavored with fresh orange juice, will delight you with two surprises, a fig walnut filling and an attractive fig glazed topping. They are quick and easy to make for a “Good Morning” start.
Cook’s Note: I used Divina (Greek) fig spread and Professor Torbert’s Orange Corn Flour for this recipe. If you use only 2 Tablespoons oil, the muffin texture will be airy and more bread-like, while 3 Tablespoons oil will create a thicker more cake-like texture.
Information about Using Muffin Liners and Pans: If you use muffin liners, make sure they are non-stick as some paper liners will adhere to the muffins. I made several batches and tried different kinds of liners or pans. I used Bakers Joy Baking Spray to grease the pans, foil liners, non-stick liners, and silicone pans. The silicone pans created a very thick crust and were easy to remove, but we preferred a lighter crust, which was made using foil or non-stick liners.
pdf for Copy of Recipe – Fig-Filled Golden Corn Muffins
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