Sunday, March 18, 2012

Whole Wheat Banana-Fig Muffins

Let’s be honest about this: “Healthy” muffins often taste like sawdust. These do not. Moist and delicious, these “feel good” muffins are also good for you! Ron was beside himself when I created these - and being “beside himself,” ate two portions! 
Whole Wheat Banana-Fig Muffins:
1-½ c. whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ tsp. cinnamon
¼ tsp. nutmeg
½ c. brown sugar, packed
3 large, ripe bananas
½ tsp. banana extract
1 egg
⅓ c. melted butter or margarine, cooled (see Note)
¾ c. coarsely chopped fresh figs, stems snipped, or plumped golden raisins (see Further Note)
Have all ingredients at room temperature. Fill medium muffin pans with 12 medium paper liners; spritz each liner with a quick oil spray. Preheat oven to 350 deg. F. Combine dry ingredients in a large bowl, making a depression or “well” at the centre. In a separate bowl, mash bananas, mixing well with extract, egg, and butter. Pour all at once into dry ingredients, mixing just until moistened. Quickly stir in figs. Spoon into ungreased paper-lined muffin cups, 2/3 full. Bake 20-to-25 min. Yields 1 dozen standard-sized muffins.
Note: To lower the fat content, substitute ⅓ c. applesauce for the butter in this recipe.
Further Note: See Index for How to Plump Raisins and Currants. Drain and use as recipe directs.

Over-ripe bananas work well in this recipe

Combine dry ingredients, making a "well" in the center

Prepare figs as recipe directs; set aside

Mash banana before adding butter and egg
Add liquid ingredients all at once

Prepare to fill greased paper-filled muffin cups 2/3 full

These muffins say "MORE"!

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