Yield: 16 cakes
|10 \N||California dried figs (stewed and drained)|
|½ cup||Brown sugar|
|3 tablespoons||Shortening; melted|
|1½ cup||Sifted all-purpose flour|
|2 teaspoons||Baking powder|
|3 tablespoons||Butter or margarine; melted|
|\N \N||Chopped walnut meats (if desired)|
Snip stems from figs, cut them into small bits. Combine figs, eggs, sugar, milk, shortening. Beat together until well mixed. Sift flour, measure and sift again with salt and baking powder.
Add to first mixture, stir until just mixed. Place paper baking cups into muffin tins. Spoon batter into cups, filling them half full.
Sprinkle with topping. Bake in moderately hot oven (375 F.) for about 15 minutes or until light brown and firm to touch.
Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias