Valley Fig Growers
Whole Wheat Fig Muffins
Makes 12 muffins
Ingredients
- 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
Directions
- 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.
Nutrition Information
amount per serving
- Calories 225
- % Calories from Fat 22%
- Fat 6
- Cholesterol 18
- Protein 5
- Carbohydrates 41
- Fiber 5
- Iron 2
- Sodium 331
- Calcium 102
- Potassium 257
