Fig & Pecan Muffins

Name: Fig & Pecan Muffins
Ingredients: 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

AuthorJulie

Yields1 Serving

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

Preheat 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.

In 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.

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

Eat warm.

Categorybread, breakfast

Ingredients