Fig and Pecan Muffins
Fig and Pecan Muffins
Photography by Yvonne Duivenvoorden
This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 303 |
| pro | 7 g |
| total fat | 15 g |
| sat. fat | 2 g |
| carb | 39 g |
| fibre | 5 g |
| chol | 33 mg |
| sodium | 189 mg |
| potassium | 323 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 16 |
| vit A | 2 |
| vit C | 3 |
| folate | 23 |
- Portion size: 12 muffins
Dried Calimyrna figs are golden, subtly sweet and a good source of fibre, but any dried fig will work. Wheat germ naturally contains fat that can go rancid if left at room temperature for long periods, so it's best stored in an airtight container in the freezer.
Ingredients
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1/2 cup 1/2cupwheat bran
- 1/2 cup 1/2cupnatural raw wheat germnatural raw wheat germ or wheat germ
- 2 tsp 2tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tspground nutmeg
- 1 cup 1cuppecan pieces
- 1 cup 1cupfinely chopped Calimyrna figsCalimyrna figs
- 1/2 cup 1/2cupmaple syrup
- 1/3 cup 1/3cuplight-tasting olive oil or safflower oil
- 2 tbsp 2tbsppacked brown sugar
- 2 2eggeggs
- 1-1/3 cups 1-1/3cupsbuttermilk
Preparation
In bowl, whisk together flour, wheat bran, wheat germ, baking powder, baking soda, salt and nutmeg; stir in pecans and figs.
In large bowl, whisk together maple syrup, oil, brown sugar and eggs; whisk in buttermilk. Stir in flour mixture just until combined. Spoon into 12 paper-lined or greased muffin cups.
Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 2 days.)
Source : Canadian Living Magazine: November 2011
