Fig Nugget Muffins
Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.Advertisement
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.
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.
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.
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.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
3 other carbohydrate, 1 1/2 fat