Fig Bran Muffins Recipes

FIG BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease muffin tins.
• Pour boiling water over figs, cover and let stand for ten minutes.
• Drain, pick out any stems and chop.
• While figs are soaking, sift next four ingredients together.
• Add bran flakes.
• Combine milk, beaten eggs and melted butter; add to dry ingredients and figs, stirring until just blended.
• Fill prepared muffin tins 2/3 full.
• Bake for 25 to 30 minutes.

HONEY BRAN MUFFINS WITH FIGS

Steps:

• Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.
• Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

HEARTY FIG OAT BRAN MUFFINS

Steps:

• Combine your favorite bran flakes in a large bowl with apple juice.
• Moisten the flakes evenly.
• Add the egg substitute, milk, apple juice concentrate, oil, banana, figs and honey.
• Mix well.
• In a small bowl, combine flour, oatmeal, cinnamon, baking soda and baking powder.
• Add to bran mixture and mix well.
• Line a muffin tin with paper liners.
• Spoon batter into paper-lined muffin cups.
• Bake at 350 degrees for 20 minutes or until done.

WHOLE WHEAT BRAN MUFFINS WITH FIGS AND PECANS

Steps:

• Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
• Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.

FIG BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
• In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
• Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
• Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
• Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
• Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc