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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.
Course: Breakfast
Keyword: Whole Wheat Muffin Recipe, Whole Wheat Muffins
Servings: 12 muffins
Calories: 160kcal

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.

Nutrition

Calories: 160kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 250mg | Potassium: 207mg | Fiber: 2g | Sugar: 13g | Vitamin A: 215IU | Vitamin C: 0.6mg | Calcium: 60mg | Iron: 1.1mg