Photo courtesy of my new iPad mini!
On my to-do list this week: veg on the couch and go through the yellow milk crate overflowing with torn-out recipes I’ve accumulated over the past ten years or so. I miss the days of the torn-out recipe; looking through it’s interesting to see what I found worthy of tearing out and keeping years ago. What’s trending in my milk crate: doughnuts and shrimp dishes. Weird.
These muffins caught my eye because I had a little dish of chopped figs leftover from whoknowswhat sitting on my counter, and pecans for the fruitcake I never made. But the great thing about muffins is that anything goes – and when it came time to mix them up I didn’t feel like rooting around for wheat bran and germ, and added oat flour and oat bran instead, and they turned out divine; wonderfully tender on account of some of the flour being gluten-free. Of course these could be made with any combination of dried fruit and nuts.
Fig & Pecan Muffins
Adapted from a page torn from Canadian Living Magazine, November 2011
1 1/2 cups all-purpose flour
1/2 cup oat flour or wheat germ
1/2 cup oat or wheat bran
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon and/or 1/4 tsp. ground nutmeg
1/2-1 cup chopped dried figs
1/2 cup chopped pecans
1 1/3 cups buttermilk or plain yogurt, thinned with milk
2 large eggs
1/3 cup canola or other mild vegetable or olive oil
1/3-1/2 cup maple or Roger’s Golden syrup
2 Tbsp. packed brown sugar
Preheat the oven to 375°F. In a large bowl, whisk together the flours and oat or wheat bran, baking powder, baking soda, salt and cinnamon or nutmeg; stir in the figs and pecans.
In a smaller bowl, whisk together the buttermilk, eggs, oil, maple syrup, and brown sugar; add to the flour mixture and stir just until combined. Spoon into 12 paper-lined or greased muffin cups.
Bake for 25 minutes, or until tops are golden and springy to the touch. Eat warm.