hearty apple & fig muffins

This is my (slight) adaptation to Abundant Harvest Organics recipe for Apple & Fig Muffins - just want to make it's all clear that I was not the genius who made these up (unfortunately ha!).  They are super tasty and the perfect recipe to use fresh figs for when you have no idea what to do with them ...like me and my roommate ;)

What you need...
1 cup vanilla yogurt (I used 3/4 cup of non-fat Greek yogurt - it was all I had- and added 1/4 cup milk)
1/3 cup butter [melted]
1 egg beaten

2 cups flour (I prefer white whole-wheat flour for this)
1 cup brown sugar (feel free to substitute 1/2 cup dried & food-processed dates with 1-3 tablespoons water - as shown in THIS recipe - and 1/4 cup sugar of choice or no extra sugar if you don't want added sweetener)
1 tbsp wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

2 cups finely chopped apples
1 1/2 cups chopped figs 
1/4 cup chopped pecans**
1 tbsp flax seed**
1/4 cup oats
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 - 2 tbsp butter melted

Turn your oven to 375°.  
Now, most recipes tell you to combine your dry ingredients and set them aside.  Maybe this is just a testament to how lazy I am, but I never do that (*gasp*).  Instead, I start with the wet ingredients and mix them togehter.  In this case, the yogurt (I'd suggest starting with the Greek Yogurt and milk if you are taking that route),  the 1/3 cup butter, and the egg.  This would also be the place to add the dates if you have decided to sweeten it naturally. 
I now turn my attention to the dry ingredients.  Unless the dry has specific instructions (like with some cakes that advise adding dry, then wet, then dry etc.) I will start with the flour and add it in (at about 1/2 cup intervals) stirring well in between, then I'll add in the rest - the sugar, wheat germ, baking soda, salt, and cinnamon.  
Add in the apples, figs, and nuts and combine completely.
*NOTE* When I made this, I found that my dry ingredients vastly outweighed my wet... To offset that, I slowly added milk until it reached a moist consistency yet was not runny. 
Mix together the ingredients for the topping and set aside.
Spoon into greased muffin tins (unless you're using liners) and top with the dry topping. 
Bake these little beauties between 12 to 18 minutes or until a tooth pick stuck in the center comes out clean.  Let them cool a bit and serve!  


Popular Posts