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Fig Nugget Muffins

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

Your rating: None Average: 3.7 (30 votes)

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.



READER'S COMMENT:
"I think the recipe is excellent and I cannot wait to try it. The only thing that will change is the use of the low fat garbage that so many people seem to push. "
Fig Nugget Muffins Recipe

Makes: 1 dozen muffins

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Total Time:

Ingredients

Fig Nugget Muffins

  • 1/2 cup packed dried figs, preferably Calimyrna
  • 2 tablespoons chopped hazelnuts, or walnuts
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon orange juice
  • 1 tablespoon honey

Muffin batter

  • 1 large egg
  • 1 large egg white
  • 3/4 cup packed light brown sugar
  • 1 cup nonfat plain yogurt
  • 1/4 cup canola oil
  • 1 tablespoon freshly grated orange zest
  • 1/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 cup oat bran
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons chopped hazelnuts, or walnuts

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.

Carbohydrate Servings: 2 1/2

Exchanges: 3 other carbohydrate, 1 1/2 fat


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