Fig Bran Muffins
Food blogger Adrianna Adarme explains why her bran muffin recipe makes this breakfast option more hearty and moist than normal in a full post on the Fresh Tastes blog.
Recipe adapted from Nancy Silverton
- 2 cups wheat bran
- 1/2 cup non-fat yogurt
- 1 cup water
- 1/4 teaspoon orange zest
- 1 tablespoon wildflower honey
- 3 tablespoons fig jam
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg white
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 3/4 teaspoon salt
- 1/2 cup chopped pistachios
- 4-5 black mission figs, stemmed and quartered
- Line a muffin tin with liners and set aside. Preheat oven to 350 degrees F. On a parchment-lined baking sheet, spread out the wheat bran. Bake for 5-7 minutes, until lightly toasted.
- In a large bowl, mix together the toasted wheat bran, yogurt, water, orange zest, honey, fig jam and light brown sugar. Next, add the vegetable oil, large egg and egg white; mix until combined.
- Place a sifter or sieve atop the large bowl. Add the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt. Sift the ingredients into the wet ingredients and throw in the chopped pistachios; mix until just combined, being sure to not over mix. (Over mixing will over develop the gluten, resulting in tough muffins.)
- Spoon the batter into the muffin liners, filling them about 3/4 of the way full. Top with a one or a few slices of quartered black mission figs. Transfer to the oven and bake for 25 to 30 minutes, and until the muffins look and feel set. Allow to cool for 5 minutes in the muffin tins and then remove and cool on a cooling rack.