Wholegrain Cranberry Fig Muffins

I saw a tasty recipe for fig cornmeal muffins in the New York Times and I tinkered with it.

  • photo1 cup figs
  • 1/2 cup cranberries (mine happen to be frozen–bought too many fresh cranberries at thanksgiving, but they are coming in useful now)
  • 1 C almond meal
  • 1/2 C cornmeal
  • 1/4 cup oatmeal
  • 1/4 cup whole wheat flour
  • 1T Baking powder
  • 1 t baking soda
  • 1/2 cup orange juice
  • 2 eggs
  • 1 cup yogurt (i used blueberry because that’s what we had. plain would be ok)
  • 3 T agave syrup
  1. Beat eggs.
  2. Add baking powder & baking soda.
  3. Add flours.
  4. Add orange juice Stir until moist (you may need to add a little water). Add agave, figs, and cranberries
  5. mix well with a fork
  6. Fill muffin  cups lined with papers.
  7. Bake at 350 for 30 mins until golden.
  8. Serves 12.

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in breakfast, CSA, Recipes and tagged , , , , . Bookmark the permalink.

1 Response to Wholegrain Cranberry Fig Muffins

  1. Tammy says:

    I love that you cook with figs. LOVE them.

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