Honey Lemon Fig Muffins #MuffinMonday

Fresh ripe figs make a lovely muffin, with no added sugar and only honey to add extra sweetness and a little lemon juice to bump up the batter flavor. Top with slices of fresh fig and a drizzle of honey before baking. 

Well, hallelujah! Let all God’s fig lovers give praise. I finally found some ripe figs I could afford in what had been an otherwise disappointingly practically figless summer! First I made preserves, which turned out more like jam as the large figs fell apart, but a few of the smaller ones were reserved for muffins. These muffins here. Oh, and I may well have eaten quite a few just as is. Aren’t ripe figs the best? I can close my eyes and I am 10 years old again, up high in the branches of my grandparents’ fig trees, enjoying the breeze and eating my fill. Sweet!

Ingredients
6-7 fresh sweet ripe, but firm, figs (about 320g)
1 lemon, for zest and juice
1/3 cup or 80ml honey, plus more for drizzling before baking, if desired
1/4 cup or 60ml lemon juice
3/4 cup or 180ml milk
1 egg
1/4 cup or 60ml canola or other light vegetable oil
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon salt

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by spraying it with non-stick spray or lining it with muffin papers.

Slice the ends off of your figs and discard. Now slice 12 nice circles from the middle of the figs and set aside. Chop the rest of the figs up roughly.

Combine your flour, baking powder, and salt in a large mixing bowl. Zest your lemon into the bowl and stir well.

Juice the lemon and measure out 1/4 cup or 60ml.

In another smaller bowl, whisk together your egg, honey, milk, lemon juice and oil.

That's the last of my dark Ugandan honey. Time to go back!

Fold the wet ingredients into the dry ones and stir until just mixed. There should be some flour showing. Fold in the chopped figs.

Divide your batter between the 12 muffin cups. Top each with a fig slice and push it in slightly. Drizzle on a little extra honey, if desired.

Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.

Enjoy!

Have you found sweet figs at an affordable price this summer? Or perhaps you are blessed with a fig-bearing tree. I’m rather fond of dried figs as well. Here are a few more recipes that might interest you.


Gram’s Fig Preserves – Just like my grandmother used to make them

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Gram’s Fig Spice Cake – My grandmother’s special recipe, with buttermilk glaze

Figgy Jam Muffins – for when you can’t find fresh but really need to bake with figs - this was me earlier this summer! 

Stuffed Red Kuri Squash

Beautiful Kuri squash are perfect for stuffing and roasting. If you can’t find them though, a butternut or tender pumpkin would also work for this Stuffed Red Kuri Squash recipe made with spicy Italian sausage.

Last year I heard the news that a great new farmers’ market was set to open in Safa Park, a lovely green space not far from the coast here in Dubai. But weekend after weekend other plans got made (and brilliantly executed) and we never did seem to get to the park, until finally, in late May, it happened.

To the Market, finally!
Now the farmers’ market had gotten good press regularly since opening so I knew it had fabulous food trucks and loads of fresh vegetables. The gourmet butcher would be there along with folks with games for the children and shopping opportunities from select purveyors of sauces, baked goods, jams, all natural ice cream and many handmade crafts. So, as you can imagine, I was rubbing my hands together with glee as we made our way there. 

Due to a big construction project along one side of the park, the normal entrance had been changed so we circled the containing wall, looking for the right gate. Whew! Found it. And snagged the last parking place in the parking lot just outside! By this point, I was clutching my shopping bags and practically skipping through the gate, only to be brought up short by the sight of one lone booth with fresh vegetables. And that’s it. 

Turns out that the farmers’ market had closed for the summer the weekend before but the vegetable vendor, who is also the organizer, thought it would be a good idea to show up one last time, in case not everyone had gotten the word. Crestfallen does not even start to describe me. 

Fortunately, the vendor did have a decent selection of produce, including a few weird little round squashes with crook necks that I had never seen before. He didn’t know what they were called, beyond squash, but said that they were grown locally and were great when roasted. Sold!

My guy! Ooh, ooh, talking 'bout my guy! 

Do you have a farmers’ market near you? 
This year, when the sweltering heat has abated somewhat and sitting outdoors is no longer a health hazard, the farmers’ market will resume operations on 10 October at a different location in Zabeel Park and this time I’m going to try to get there long before next May. I know I have readers from around the world. I’m curious. When do your farmers’ markets open and close, if they aren’t year round?

Ingredients
4 links fresh Italian sausage (My four weighed about 7 3/4 oz or 275g)
1 red Kuri squash (My guy weighed about 440g or almost 1 lb)
2 slices stale bread (about 1 3/4 - 2 oz or 50-55g)
1/2 cup or 120ml milk
2 cloves garlic
1 egg
Handful flatleaf or Italian parsley
1-2 teaspoons crushed red pepper (depending on your tolerance/love of spiciness)
Olive oil
Salt, to taste

Method
Preheat your oven to 375°F or 190°C and use a little olive oil to grease a small pan that will just fit the two halves of your squash side by side.

Make crumbs out of your stale bread in the food processor and divide them into two bowls, the smaller one with just a few heaping tablespoons full for topping, the balance in the larger bowl. Pour the milk over the crumbs in the larger bowl and leave to soak.

Mince your garlic and parsley and remove the sausage meat from the casing.

Meanwhile, cut your squash in half and remove the fibers and seeds. Slice just a tiny bit off of the bottom so the squash halves sit flat and place them in the oiled pan.

Drain your breadcrumbs in a small sieve and press down lightly with your hands or the back of a spoon to get most of the milk out.

In a large mixing bowl, put the sausage meat, drained bread crumbs, garlic, parsley and crushed red pepper in with the egg and mix well.

My locally made Italian sausage is plenty salty so I don’t add more salt to this mixture. If yours is not, or if you are not sure, I encourage you to cook just a teaspoon of the mixture in a small frying pan to check. Add a little salt to the mixture, if necessary.

Stuff your mixture loosely in the squash halves.

Top with the reserved breadcrumbs and drizzle liberally with some olive oil.

Roast in your preheated oven for about 45-60 minutes, or until a fork can easily pierce the squash and it is cooked through. If it’s getting too brown, you can cover it with foil and continue roasting until done. And, in case you are wondering, the peel is completely edible. In fact, it's my favorite part!

Enjoy!



Are you a fan of squash dishes? We've got everything you need for a festival of squash today!

Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camilla
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks
  
  

Loaded Baked Potato Waffles #FoodieExtravaganza

Take all the lovely ingredients of a fully loaded baked potato, stir them into waffle batter and bake till golden in a Belgian waffle iron. Perfection squared. 

Last month my Foodie Extravanza group celebrated peaches and I missed the whole thing because of traveling. It made me a little sad, but with the choice of London or cooking peaches, I had to go with London! But it did make me doubly determined to participate this month, especially when I heard that we were celebrating waffles. Waffles can be sweet or savory so, if you know me at all, you know which way I was sure to go. And since my mother, well documented on this site as being a lover of all things potato, was visiting, a waffle with all the fixings of a loaded baked potato seemed perfect. And indeed it was. Serve them plain with extra sour cream, chives and cheese. Or pop a fried egg on top.

Make sure you scroll down to the bottom to see all the lovely waffles we are sharing. Many thanks to Summer from Summer Scraps who is hosting this month!

Ingredients for six or seven square Belgian waffles
5-6 slices streaky smoked bacon (just less than 4 1/2 oz or 125g)
1 cup or 125g flour
1/2 teaspoon salt
1 teaspoon sugar
Fresh black pepper
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup or 120ml sour cream plus more to serve, if desired
3/4 cup or 180ml milk
1 egg
1 potato (about 7 1/2 oz or 210g)
1/2 oz or 15g green onions, plus more to serve, if desired
1/2 cup or 45g grated extra sharp cheddar cheese, plus more to serve, if desired

Method
Cut the bacon into small pieces and fry it until crispy. Remove it from the skillet with a slotted spoon and drain on some paper towels. Put a little of the bacon fat in a small bowl and set it aside. Yep, we are going to grease the waffle iron with it for extra flavor.

Combine the flour, salt, sugar, baking powder, baking soda and a few generous grinds of fresh black pepper in a large mixing bowl. Add in the grated cheese, crispy bacon and green onion tops and stir well.

Whisk the egg, sour cream and milk together in a smaller mixing bowl.  Peel and grate the potato and add it immediately to the egg bowl and stir to stop the potato from oxidizing and turning brown.

Looks like the grated cheese, doesn't it?

Preheat your waffle maker as per manufacturer’s instructions.

Now fold the wet ingredients into the dry ingredients.

Using a pastry brush, grease your waffle maker with a little of the reserved bacon fat.

Pour the manufacturer’s recommended amount of  batter into the center of the lower half of the waffle maker, being careful to leave room for when the batter spreads out as you lower the lid and also for when the waffle starts to rise when baking.

Close the lid and watch for the signal that your waffle is cooking.  On my waffle maker, the light goes green when it is ready for batter, red when it is cooking and then green again when the waffle is ready.  I leave the waffle in just a little bit longer after the light turns green the second time so the waffles are nice and crispy.  But if you like them less crunchy, by all means take them out earlier.

Serve topped with a little extra sour cream, green onions and even grated cheese, if desired.

If you have any batter left over, go ahead and baked the waffles and store them, wrapped in cling film, in the refrigerator or freezer. They reheat beautifully in the toaster. A couple of days after making these, I toasted one and served it with a couple sunny-side up eggs on top, more bacon on the side. Sadly, I didn’t take a photo but it was wonderful. The runny egg yolk nicely filled many of the waffle holes. Soooo much better than plain toast!

Enjoy!

My helper is always right there, on clean up duty, just in case I drop something. Hope springs eternal.

We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient into a recipe or choose to celebrate a certain dish and put our own twist on it. This month that dish is waffles! We hope you all enjoy our delicious waffles this and come see what next month's new ingredient or dish will be. If you would like to join our group and blog along with us, come join our bloggers Facebook group Foodie Extravaganza. We would love to have you!

Check out all the fabulous waffles we've made this month!

Savory Waffles

• Bacon and Cheese Waffles from Housewife Eclectic 
• Cheddar and Jalapeño Waffles from Rhubarb and Honey
• Lasagna Waffles from Love in the Kitchen 
• Loaded Baked Potato Waffles from Food Lust People Love
• Savory Bacon and Veggie Waffles from Fearlessly Creative Mammas 

Sweet Waffles

• 4 Ingredient Spiced Pumpkin Waffles from Keep It Simple Sweetie 
• Caramel Apple Waffles from We Like to Learn as we Go
• Cinnamon Swirl Waffles from Summer Scraps 
• Maple Bacon Waffles from Ashlee Marie
• Strawberry Shortcake Waffles from Mrs. Penguin 
• Sweet Potato Waffles from Sew You Think You Can Cook 
• Sweet Potato Waffles with Pecan Honey Butter from Wicked Spatula 
• Pumpkin Pie Waffles from Eazy Peazy Mealz 
• Waffle Crusted Apple Pie Parfait from The Freshman Cook 

Ambidextrous Waffles

• Oat Sourdough Waffles from Passion Kneaded