Fig and Pecan Muffins

Fig and Pecan Muffins IMAGE Author: Canadian Living Credits: Fig and Pecan Muffins IMAGE

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.

  • Portion size 12 servings

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 cup wheat bran
  • 1/2 cup natural raw wheat germ
  • 1/2 cup wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecan pieces
  • 1 cup finely chopped Calimyrna figs
  • 1/2 cup maple syrup
  • 1/3 cup light-tasting olive oil
  • 1/3 cup light-tasting safflower oil
  • 2 tablespoons packed brown sugar
  • 2 eggs
  • 1 1/3 cup buttermilk

Method

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 facts Per muffin: about

  • Sodium 189 mg
  • Protein 7 g
  • Calories 303.0
  • Total fat 15 g
  • Potassium 323 mg
  • Cholesterol 33 mg
  • Saturated fat 2 g
  • Total carbohydrate 39 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fig and Pecan Muffins