Tasty Tuesday: Honey and Fig Muffins

Adapted from the 2012 Milk Calendar

Ingredients:

1 cup milk divided in 2

3/4 cup chopped dried figs

1 1/4 cups white flour

1 cup whole wheat flour

1/4 cup ground flax seeds

2 tsp. baking powder

1/4 tsp each of baking soda and salt

1 egg

2/3 cup plain yogurt (fat free does NOT work well here)

2/3 cup honey

1/4 cup butter, melted

1 tsp. vanilla

1/2 cup chopped toasted walnuts (if desired – I’ve also tried pecans and they were delicious too)

Instructions:  Butter a 12 cup muffin tin (nonstick) or use paper liners.  Heat 1/2 cup of milk and the figs until slightly warm –  1 to 2 minutes on medium in a microwave or in a pan on the stove over medium heat.  In a bowl, combine the dry ingredients (flour, seeds, baking powder, soda, salt).  In another bowl, combine the remaining milk, egg, yogurt, honey, butter, and vanilla. Whisk until blended.  Stir in the milk-fig mixture.  Pour the wet over the dry ingredients and add in the nuts.  Stir until just combined.  Spoon into muffin tin and bake at 375 degrees F for 20-30 minutes until a tester inserted in the middle comes out clean.  The tops should be firm to the touch.  Let cool in the pan for 5 minutes before removing to a rack to cool completely.