Valley Fig Growers
Fig and Bran Muffins
The test kitchen prefers Kellogg's All-Bran Original cereal in this recipe. Low-fat or nonfat yogurt can be substituted for whole milk yogurt, though the muffins will be slightly less flavorful.
Makes 12 muffins
Ingredients
- 2 1/4 cups All-Bran Original cereal (5 ounces)
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 1/2 cup whole wheat flour (2 1/2 ounces)
- 2 teaspoons baking soda
- 1/2 teaspoon table salt
- 1 large egg
- 1 large egg yolk
- 2/3 cup packed light brown sugar (4 2/3 ounces)
- 3 tablespoons mild molasses (or light)
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter (3/4 stick), melted and cooled
- 1 3/4 cups plain whole-milk yogurt
- 1 cup (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid dried figs, stemmed and chopped into ¼-inch pieces
Directions
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray.
- Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
- Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not over mix. Gently fold figs into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
- Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.
Valley Fig Growers is a proud sponsor of Cook's Country TV.
Nutrition Information
amount per serving
- Calories 287
- % Calories from Fat 27%
- Fat 9
- Cholesterol 55
- Protein 6
- Carbohydrates 50
- Fiber 6
- Iron 4
- Sodium 365
- Calcium 145
- Potassium 410
