This recipe is taken from the 2012 Milk Calendar. The natural sweetness of honey and figs are a wonderful combination with toasty walnuts in these muffins that are packed healthy goodness.
- Prep: 10 min - 15 min
- Cooking: 25 min
- 1 cup (250 mL) milk divided
- 3/4 cup (175 mL) chopped dried figs or 3/4 cup (175 mL) raisins
- 1 1/4 cups (300 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 1/4 cup (60 mL) ground flax seeds
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 egg
- 2/3 cup (150 mL) plain yogurt (not fat-free)
- 2/3 cup (150 mL) liquid honey
- 1/4 cup (50 mL) melted butter
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) chopped toasted walnuts
Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.
Heat 1/2 cup (125 mL) of the milk and figs for 1 to 2 min or until slightly warmed in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Set aside.
In a large bowl, combine all-purpose and whole wheat flour, flax seeds, baking powder, baking soda and salt. In another bowl, whisk together remaining milk, egg, yogurt, honey, butter and vanilla until blended; stir in fig mixture. Pour over dry ingredients and sprinkle with walnuts; stir just until moistened.
Spoon into prepared muffin pan. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.
Choose dried figs that are leathery, yet pliable. Trim off the tough stems and cut them into pieces about the size of raisins.
Be sure to buy fresh walnuts; look for those grown in North America for the best taste. To toast walnut halves, spread on a baking sheet; bake at 375°F (190°C) for about 8 min or until fragrant. Immediately transfer to a cutting board; let cool, then chop and measure.
Use chopped pistachios in place of walnuts and add 1/4 tsp (1 mL) ground cardamom and/or 1/2 tsp (2 mL) coriander to flour mixture.
Top 5 Nutrients
|Calcium:||11 % / 122 mg|