Page Title
Fig Nugget Muffins
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Ingredients:
•        1/2 cup packed dried figs, preferably Calimyrna
•        2 tablespoons chopped hazelnuts or walnuts
•        1/4 teaspoon ground cinnamon
•        1 tablespoon orange juice
•        1 tablespoon honey

Muffin batter
•        1 large egg
•        1 large egg white
•        3/4 cup packed light brown sugar
•        1 cup nonfat plain yogurt
•        1/4 cup canola oil
•        1 tablespoon freshly grated orange zest
•        1/3 cup orange juice
•        1 teaspoon vanilla extract
•        1 cup oat bran
•        1 cup whole-wheat flour
•        3/4 cup all-purpose flour
•        1 1/2 teaspoons baking powder
•        1/2 teaspoon baking soda
•        1/4 teaspoon salt
•        2 tablespoons chopped hazelnuts, or walnuts

Preparation

1.        Preheat oven to 400°F. Coat 12 muffin cups with
cooking spray.

2.        To prepare fig nuggets: Combine figs, hazelnuts (or
walnuts) and cinnamon in a food processor; pulse until
the figs are finely chopped. Add orange juice and honey
and pulse until the mixture forms a paste. Set aside.

3.        To prepare muffin batter: Whisk egg, egg white
and brown sugar in a medium bowl until smooth. Add
yogurt, oil, orange zest, orange juice and vanilla and
whisk until blended. Stir in oat bran.

4.        Whisk whole-wheat flour, all-purpose flour,
baking powder, baking soda and salt in a large bowl.
Make a well in the dry ingredients; add the wet
ingredients and stir with a rubber spatula until just
combined. Spoon about half the batter into the prepared
muffin cups. Place a scant tablespoon of the reserved fig
mixture in the center of each muffin. Top with
remaining batter. Sprinkle with nuts.

5.        Bake the muffins until the tops are golden brown
and spring back when touched lightly, 15 to 25 minutes.
Let cool in the pan for 5 minutes. Loosen edges and turn
muffins out onto a wire rack to cool.
Fig Nugget Muffins