Whole Wheat California Fig Muffins
Boost your breakfast with extra fiber, adding dried figs to whole wheat muffins. Your whole family will love this whole wheat muffin recipe.
![whole wheat muffins with figs](https://valleyfig.com/wp-content/uploads/2019/08/whole-wheat-muffins-with-figs-credit-whitney-barnes-bobsredmill_2-772x1024.jpg)
Nutrition
Servings 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup wheat germ
- 2 tsp baking powder
- 1 tsp salt
- 1/4 cup margarine softened
- 1/2 cup honey
- 1 egg
- 1/2 cup nonfat milk
- 2 tsp grated lemon peel
- 1 cup Orchard Choice or Sun-Maid California Figs coarsely chopped
Instructions
- Preheat oven to 375°F. Stir together flours, wheat germ, baking powder and salt; set aside. Cream together margarine and honey; beat in egg. Stir in milk, lemon peel and figs. Add to dry ingredients and mix just enough to blend. Evenly distribute batter among 12 (2 1/2-inch) greased muffin cups. Bake about 20 minutes or until muffins are lightly browned and test done. Carefully remove muffins from pan and serve warm.