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20 minute dinner recipes

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Fig Nugget Muffins

http://www.eatingwell.com/recipes/fig_nugget_muffins.html

From EatingWell:  May/June 1997, The Essential EatingWell Cookbook (2004)

Perfect for a lazy Sunday morning, these not-too-sweet grain-rich muffins have a surprise center “nugget” of gooey honey and figs, eliminating the need for jam or butter. Freeze leftovers for a midweek breakfast treat.

1 dozen muffins | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Fig Nugget Muffins

Muffin batter

Preparation

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare fig nuggets: Combine figs, hazelnuts (or walnuts) and cinnamon in a food processor; pulse until the figs are finely chopped. Add orange juice and honey and pulse until the mixture forms a paste. Set aside.
  3. To prepare muffin batter: Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add yogurt, oil, orange zest, orange juice and vanilla and whisk until blended. Stir in oat bran.
  4. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Spoon about half the batter into the prepared muffin cups. Place a scant tablespoon of the reserved fig mixture in the center of each muffin. Top with remaining batter. Sprinkle with nuts.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Nutrition

Per muffin : 229 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 41 g Carbohydrates; 6 g Protein; 4 g Fiber; 174 mg Sodium; 155 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 1/2 fat