Fig Bran Muffins Recipe | Fresh Tastes Blog | PBS Food

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


Yield: 12 muffins


  • 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


  1. 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. 
  2. 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. 
  3. 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.) 
  4. 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.
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