Fig Muffin, Honey?

This is yet another recipe from my favorite muffin cookbook! I was looking for a recipe I hadn’t made before and I had some dried figs languishing in the cupboard, so an instant match was made. It tastes like what you might expect from a muffin version of a Fig Newton. Maybe it was just the long bike ride with the older two Tartlets and friends today, maybe it was the muffins, but The Husband ate a few when he came home this afternoon and seemed to enjoy them. 😉

Honey Fig Whole Wheat Muffins (from The Muffin Cookbook: Muffins for All Occasions, 1989)

1 c. whole wheat flour
1/2 c. all-purpose flour
1/2 c. wheat germ
2 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground nutmeg

1/2 c. milk
1/2 c. honey
1/4 c. butter, melted
1 egg

1 c. chopped dried figs
1/2 c. chopped nuts (recipe calls for walnuts but I used hazelnuts)

Preheat oven to 375 F. Grease or paper-line 12 muffin cups.

In a large bowl, combine flours, wheat germ, baking powder, cinnamon, salt and nutmeg. In a small bowl, combine milk, honey, butter and egg until well blended. Stir into flour mixture just until moistened. Fold in figs and nuts. Spoon into muffin cups. Bake 20 minutes or until lightly browned on edges and wooden pick inserted in center comes out clean. Remove from pan.

Makes 12 muffins.

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