Tested till perfect Fig and Pecan Muffins
Fig and Pecan Muffins
Photography by Yvonne Duivenvoorden

Fig and Pecan 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.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: November 2011

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 muffins


  • 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
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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.)

Nutritional Information Per muffin: about

cal 303 pro 7g total fat 15g sat. fat 2g
carb 39g fibre 5g chol 33mg sodium 189mg
potassium 323mg

% RDI:

calcium 10 iron 16 vit A 2 vit C 3
folate 23
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