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| General Category : Breads (Loaves, Buns, Rolls) |
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| Food Group : Eggs, Grains, Fruits, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Besides delivering fibre benefits, figs are also great for boosting your calcium intake. The blend of natural bran and oat bran in this recipe delivers both soluble and insoluble fibre so that these muffins benefit overall digestive health. |
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Ingredients
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1/4 cup (50 mL) vegetable oil |
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1/2 cup (125 mL) lightly packed brown sugar |
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1/4 cup (50 mL) molasses |
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1 tsp (5 mL) vanilla |
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2 eggs |
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1 cup (250 mL) milk |
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3/4 cup (175 mL) chopped, dried figs |
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3/4 cup (175 mL) whole wheat flour |
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1 cup (250 mL) natural wheat bran |
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1/2 cup (125 mL) each oat bran and all-purpose flour |
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2 tsp (10 mL) baking powder |
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3/4 tsp (4 mL) salt |
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1/2 tsp (2 mL) baking soda |
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Preparation
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Preheat oven to 400°F (200°C).
Line muffin pan with paper cups or spray with non-stick spray.
Blend oil with brown sugar, molasses and vanilla in a bowl. Whisk in eggs, adding one at time. Whisk in milk. Stir in chopped figs. Reserve.
Combine flour, wheat bran, oat bran, all-purpose flour, baking powder, salt and baking soda in a large bowl. Stir until well combined and make a well in the dry ingredients. Pour in milk mixture and stir with a wooden spoon until batter is just combined.
Divide batter evenly between muffin cups.
Bake for 18 to 20 minutes or until muffins spring back when lightly touched with your fingertip.
Makes 12 muffins.
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More Information
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Tip: As soon as muffins cool to room temperature, individually wrap in plastic wrap and freeze for a grab and go breakfast or snack.
Tip: Use an ice cream scoop to portion out an even amount of batter into muffin cups. |
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Nutritional information
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| Per Serving (1 muffin): 198 cal, 5 g protein, 7 g fat, 34 g carb, 5 g fibre, 279 mg sodium. Excellent source magnesium. High source dietary fibre. |
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