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.
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