Whole Wheat Bran Muffins with Figs and Pecans

This weekend I was in the mood for a healthier muffin, so I pulled this mouthful from Bon Appetit: Whole Wheat Bran Muffins with Figs and Pecans.

And I liked that it gave me a reason to use the wheat flour and oat bran I have sitting in my pantry.

I liked these muffins and I’m sure you’ll like them too — provided you don’t mind the distinct flavor of oat bran. And I have to say that the most ironic thing about them is that these very healthy muffins are best served warm with butter.

Yep. Bake up something that’s healthy for your bod, then slather it all in tasty, tasty butter.

What, you have a problem with that?

Whole Wheat Bran Muffins with Figs and Pecans

Adapted from Bon Appetit Magazine

Nonstick vegetable oil spray

1 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup oat bran

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (packed) diced dried Black Mission figs (about 6 1/2 ounces)

1/2 cup chopped pecans

1/2 cup (packed) golden brown sugar

1/3 cup vegetable oil

2 large eggs

1 1/4 cups reduced-fat buttermilk

1 tablespoon vanilla extract

What took the most prep was chopping the figs.

I cut off the little hard nubs on the ends, quartered them and sliced them small. I love figs, so I wish I hadn’t chopped them so tiny — I made them a little smaller than raisins. While I baked up the muffins, I polished off whatever was in the bag. Figs are delicious! They’re very soft and incredibly sweet. If you don’t care for figs, I won’t talk about you behind your back. (Maybe.) Golden raisins would also be a great substitute if you happen to have those on hand.

Preheat oven to 400°F. Spray a nonstick 12-cup muffin tin with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk and vanilla. Mix in dry ingredients. Using a 1/4 measuring cup, divide batter among cups.

Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.

After these have cooled to room temperature (or if you’re eating them the next day), they’ll seem dry and much less exciting than when they were warm. I recommend popping them in the microwave for about 15 – 20 seconds.

And then go for some butter.

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