The mighty muffin returns.. with a raspberry fig twist. The recipe calls for fresh figs, but my grocer didn’t haven any so I subbed dried figs and they turned out great. Next time I find some fresh figs I will be returning to this recipe to see what kind of difference it actually makes. These are nice hearty healthy start to the day which is what I am always after. Hopefully you enjoy them too 🙂

Raspberry and Fig Wheat Muffins


Raspberry and Fig Wheat Muffins   (Print Me)

Yield: 9 regular or 6 large muffins


2 cups wheat/white wheat flour
4 tsp baking powder
3/4 cup firmly packed brown sugar
1 Tbsp gingerbread spice mix  (or cinnamon)
2 Tbsp chopped walnuts
150g ripe (or dried) figs, chopped
150g raspberries
1 cup buttermilk
1/4 cup vegetable oil or applesauce
1 egg, lightly whisked

Preheat your oven to 375º. Grease or line a muffin tray and set aside. Combine the flour, baking powder and sugar in a large bowl. Add the diced figs, raspberries and walnuts and stir to combine. Add the buttermilk, oil/applesauce, and egg stir until just combined (make sure not to over mix). Spoon the batter into the prepared pans. Bake for approximately 25 minutes (about 35 for larger muffins) or until a toothpick inserted into the center comes out clean. Cool on a wire rack, serve warm or at room temperature.

Source: Wholesome Cook

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