Fig-Bran Muffins
Number of servings : Prep time: Cooking time: Type of meal : | Cookies | Cookies Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Cookies | Cookies
Special diet :
Ingredients
Nonstick cooking spray
12 small dried figs (1/2 cup/125 mL packed)
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) wheat bran or whole-wheat flour
1/2 cup (125 mL) oat bran
2 tsp (10 mL) baking soda
3/4 tsp (3 mL) salt
3/4 cup (175 mL) buttermilk
2 tbsp (30 mL) canola or corn oil
3 tbsp (45 mL) honey
2 tbsp (30 mL) molasses
1 large egg white
1/2 tsp (2 mL) vanilla extract
Directions
Preheat oven to 400ºF (200ºC). Lightly coat twelve 2-1/2 inch (6 cm) muffin cups with cooking spray or insert cupcake liners. Place the figs in a small heatproof bowl, cover with boiling water, and let soak for 15 minutes.
Drain, trim the ends, and coarsely chop. In a large bowl, stir together the flour, wheat bran, oat bran, baking soda, and salt. In a small bowl, whisk together the buttermilk, oil, honey, molasses, egg white, and vanilla until well blended.
Stir in the figs. Add the buttermilk mixture to the dry ingredients and stir until just combined.Spoon the batter into the prepared muffin cups, filling them 2/3 full. Bake for 15 to 18 minutes or until a toothpick inserted in the centre comes out clean. Serve warm.
Makes 12 muffins.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:2078
