Print Recipe

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