Fig & Pecan Muffins

Fig & Pecan Muffins


December 28, 2012

Adapted from a page torn from Canadian Living Magazine, November 2011


1 1/2 cups all-purpose flour

1/2 cup oat flour or wheat germ

1/2 cup oat or wheat bran

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon and/or 1/4 tsp. ground nutmeg

1/2-1 cup chopped dried figs

1/2 cup chopped pecans

1 1/3 cups buttermilk or plain yogurt, thinned with milk

2 large eggs

1/3 cup canola or other mild vegetable or olive oil

1/3-1/2 cup maple or Roger's Golden syrup

2 Tbsp. packed brown sugar


1Preheat the oven to 375°F. In a large bowl, whisk together the flours and oat or wheat bran, baking powder, baking soda, salt and cinnamon or nutmeg; stir in the figs and pecans.

2In a smaller bowl, whisk together the buttermilk, eggs, oil, maple syrup, and brown sugar; add to the flour mixture and stir just until combined. Spoon into 12 paper-lined or greased muffin cups.

3Bake for 25 minutes, or until tops are golden and springy to the touch.

4 Eat warm.


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