Whole Wheat Fig Muffins

Makes 12 muffins

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine, softened
1/2 cup honey
1 egg
1/2 cup nonfat milk
2 teaspoons grated lemon peel
1 cup Blue Ribbon Orchard Choice or Sun-Maid Calimyrna Figs, coarsely chopped

Preheat oven to 375°F. Stir together flours, wheat germ, baking powder and salt; set aside. Cream together margarine and honey; beat in egg. Stir in milk, lemon peel and figs. Add to dry ingredients and mix just enough to blend. Evenly distribute batter among 12 (2 1/2-inch) greased muffin cups. Bake about 20 minutes or until muffins are lightly browned and test done. Carefully remove muffins from pan and serve warm.

Nutrients per muffin: Calories 203; Protein 5g; Fat 6g; Carbohydrates 35g; Sodium 327mg; Dietary Fiber 4g.

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