Lately, I have found myself muffin crazed. I just can’t get enough, muffins are so versatile and easy to make; not to mention you can make a batch and have breakfast for the week. I have been trying all kinds of muffins ranging from oatmeal to fruit, and these have easily been one of my favorites. I have made these several times now, and while they are slightly more time consuming then some of my other recipes (since you have to peal the apples and chop all the fruit), they are completely worth the effort and I highly recommend them. As always, you can use regular sugar and flour if you wish, the amounts are equal no matter which you decide to use. Enjoy!

Figgy Cran-Apple Muffins

Figgy Cran-Apple Muffins

Figgy Cran-Apple Muffins   (Print Me)

Yield: 12 muffins or 6 large muffins

1½ cups white wheat flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1½ tsp ground cinnamon
1 tsp ground ginger
½ cup plus 2 tbsp milk
1 large egg
1/2 cup unsweetened applesauce (or 1/2 cup butter, melted and cooled)
¾ cup coarsely chopped fresh cranberries
¾ cup apple, peeled and chopped (about 1 apple)
½ cup dried Calimyrna figs, diced (you could also use fresh figs or raisins)
4 tbsp packed brown sugar
1/2 cup splenda

Preheat your oven to 375° and prepare a muffin tin with liners or non stick spray.  In a large mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and ginger; whisk together. Create a well in the center of the dry ingredients and add in the milk, egg and melted applesauce. Stir just to combine. Add the cranberries, apples, figs and both sugars to the bowl; stir just enough to distribute the fruit throughout the batter. Divide the batter evenly in the prepared muffins pans.  Bake for 18-22 minutes (25-30 minutes for large muffins) or until browned on the top and a toothpick inserted in the center comes out clean.  Let the muffins cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.

Adapted from: Annie’s Eats

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