Source:Anne Catherine Kruger, Chapel Hill NC. September 2002
Makes 12 servings.
Preparation time: 30 minutes
Tips: Muffins keep well for next day.Reheat in oven.
Ingredients
Preparation
1 whole egg
1 cup plain yogurt
1/3 cup dark brown sugar, packed
1/2 cup oats
1 1/2 cups Tillie's fig preserves, see note 1
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups whole wheat pastry flour, see note 2
1/2 cup wheat bran
3/4 cup nuts such as walnuts or pecans
Preheat oven to 350 F degrees. Grease 12 muffin cups
1. In a bowl large enough to accommodate all ingredients mix: egg, yogurt, brown sugar, oats and fig preserves. Mix with a fork until well incorporated.
2. Add all remaining ingredients mixing just enough to incorporate. Overmixing produces a tougher muffin.
3.Divide batter into 12 muffin cups. Bake at 350 F degrees for about 20 minutes.
Muffins freeze well and turn out crunchy on the outside when reheated in the oven.
NOTES : 1) Tillie's preserves are made using whole fresh figs grown at Mooring Hitch, Kruger's place. Figs are canned whole with lots of sugar.
2) Pastry flour has less gluten those provides a softer muffin.
Fig Muffins
Whole Wheat and Bran
