"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Saturday, July 20, 2013

oatmeal fig muffins

Unlike their dried counterpart, fresh figs are sweet and soft, making them the perfect add-in to any baked good.

Yield: 12 muffins
190 calories per muffin
Active time: 5 minutes
Total time: 25 minutes

1½ cups all-purpose flour
1 cup whole flour
1/2 cup instant oats
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1½ cups almond milk
1¼ cups fresh figs, chopped
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg

1. Preheat your oven to 400 degrees and line a muffin tin with liners.

2. In a large bowl, combine all the ingredients except for the figs.

3. Stir well to combine.

4. Fold in the figs.

5. Divide batter evenly among the muffin cups. The batter is pretty thick, so I like to use the two spoon method wherein I use one spoon to scoop out the batter and the other to scrape it off the first spoon into the liner.

6. Bake for 20 minutes, or until a wooden pick inserted in center of a muffin comes out clean. 

Original recipe found here.

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