I mentioned making Fig muffins during the Fig Cornmeal Cake’s post, but wasn’t really sure what other ingredients would be in them.
I looked at a few online, but didn’t see one that I really liked. I decided to use the usual whole-grain mix, some Earth Balance Buttery Spread, cinnamon, orange juice for more flavor and reduce the sugar. I sat down, wrote up the recipe, looked at the nutrients and decided to reduce the fat by using some of the part-skim Ricotta.
I had mixed up the Dry Ingredients at least two days before I finally got around to making the muffins. At the last minute, I thought the batter was a bit thin, so I added the oat meal to thicken it up a bit. That was a great choice!
The oat flour was ground in the food processor several times, sifted and the remaining bran, sent thru the coffee grinder, so all of the fiber of the oatmeal is included. I estimate that was 1/3 cup old fashioned oatmeal, ground to flour.
I had intended to use coconut oil in another recipe a few days ago, but decided not to use it. Since it had been warmed, I did not want to put it back in the jar with the other oil. So I added it in just to use it. It does not add any particular flavor as it is such a small amount.
There is nothing like a nice muffin for a snack or even breakfast. The Turbinado sugar adds a bit of crunch and the oatmeal adds a little chewiness because I used old-fashioned oats. Feel free to use minute oats(not instant).
There is a nice aroma coming from the oven as the muffins bake…
Fresh Fig Oatmeal Muffins - Gluten-Free
3/4 cup King Arthur Gluten-free Whole Grain Flour Blend
1/4 cup oat flour (ground from old fashioned oatmeal)
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp non-aluminum baking powder
1/2 tsp baking soda
1 pinch cream of tartar
1 tbsp dried milk powder(good quality milk powder, suitable for baking bread)
1/2 tsp xanthan gum
1/2 tsp vanilla powder
1 cup old-fashioned oatmeal
1/4 cup part-skim Ricotta cheese
2 large eggs
1/2 cup Splenda brown Sugar Blend for Baking (or 1 cup granulated sugar)
1 tbsp coconut oil, softened
3 tbsp buttery spread, at room temperature
1/3 cup orange juice
7 fresh black figs, chopped
1 Tbsp Turbinado Sugar
- Line a 12-cup muffin pan with non-stick paper liners. If you do not have non-stick liners, either spray the muffin pan and omit the liners or spray the liners.
- Whisk the dry ingredients except oatmeal. Stir in the oatmeal after the other dry ingredients are mixed. Set aside.
- Chop the figs into about raisin-sized pieces.
- Turn the oven to 350F degrees as you begin to mix your muffins.
- Beat all Wet Ingredients until creamy, except orange juice. Lightly stir in the chopped figs.
- Fold in the Dry ingredients, adding the orange juice, gradually. Mix until just combined. Do not over mix.
- Divide batter evenly among the muffin cups. Sprinkle Turbinado sugar over the muffins
- Bake 25 to 30 minutes in the pre-heated oven, or until browned and springs back when pressed lightly.
- Remove from oven, remove from muffin tin to a wire rack to finish cooling.
- Serve warm.
- Store any left-overs in refrigerator. Microwave 10 seconds to re-heat.
Yield: 12 muffins
Nutrition Facts – calculated using Living Cookbook
Nutrition (per muffins): 141 calories, 1.9g monounsaturated fat, 1g polyunsaturated fat, 2.2g saturated fat, 5.7g total fat, 36.9mg cholesterol, 20.2g carbohydrates, 2.6g fiber, 17.5g net carbohydrates, 6.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 118.8mg sodium, 145.3mg potassium, 3.6g protein, 52.4mg calcium, <1mg iron, 117.7IU vitamin a, <1mcg vitamin b12, <1mg vitamin b6, 2.9IU vitamin d, 1.9mcg vitamin k, <1mg zinc, <1mg thiamin, 6.6mcg selenium.
Breakfast, Brunch, Muffins