The only thing that makes baking better is when you can use the 'but it's healthy' excuse.
These muffins totally fall into the healthy category.
They not only contain three kinds of fruit but also flax seeds, bran and oats.
I have really enjoyed having them for brekkie for the last few days. I got to eat the lot because my girls wont touch them, I think it may be because of the figs, oh well, more for me.
I modified the recipe from the Skinny Gormet for her Orange and fig buttermilk muffins. I had ruby grapefriut in the fridge so I subbed them in. They didn't have a strong flavour like oranges would have, just a subtle hint of citrus under the figs. A very yummy muffin. Even better warmed sliced and buttered at breakfast.
Orange Fig Buttermilk Bran Muffins
Makes 12-14 muffins
Ingredients
1 cup wheat bran
1 cup unbleached all-purpose flour ( I used wholemeal)
2 Tablespoons ground flax seed
4 Tablespoons old fashioned oats
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1.25 cups low-fat buttermilk
1/2 cup brown sugar
1/4 cup unsweetened applesauce
1 large egg
1.5 tablespoons olive oil
1 teaspoon vanilla extract
1/4 teaspoon cloves
Zest from one orange, ( I used ruby grapefruit)
1/2 cup dried Calimyrna figs, chopped ( I used regular figs)
Directions
In a large bowl, combine the dry ingredients: bran, flour, flax, baking soda and salt. Zest the orange with a microplane zester.
In a separate medium bowl, combine wet ingredients: buttermilk, sugar, applesauce, egg, oil, extract, cloves and zest.
Whisk with a wire whisk until frothy.
Add wet ingredients into the dry. Using large strokes, mix until just combined. Do not overmix.
Add chopped dried figs, mix just to combine.
Line muffin tin with muffin liners. Distribute batter evenly among 12-14 muffin tins. Bake in the center of the oven on 180 degrees C for 18-20 minutes.
If you press muffin top gently and it forms a depression without springing back, give them another minute and check again. Remove to a wire rack to cool.

Glad you enjoyed them! Just hearing about them makes me want to have them around for breakfast again. And they make a wonderful afternoon snack too.
ReplyDeleteBut right now I'm working my way through a batch of chocolate biscotti. Ahh the life.