Fig & Pecan Muffins
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.