Inn At 410 Bed & Breakfast

Spiced Fig & Hazlenut Muffins: Bread

Servings: 12

Prep time:45 minutes

Ingredients:

• 

  1/8 teaspoon ground nutmeg

• 

  8 dried black Mission figs, chopped

• 

  hot water (just enough to cover the figs)

• 

  1 1/2 cups all-purpose flour

• 

  1 1/2 cups whole wheat flour

• 

  1/2 cup sugar

• 

  4 teaspoons baking powder

• 

  2 teaspoons ground cinnamon

• 

  1 teaspoon ground nutmeg

• 

  1/2 teaspoon ground cloves

• 

  1/2 teaspoon salt

• 

  1/2 cup hazlenuts, toasted, skinned and chopped

• 

  2 eggs

• 

  1 cup skim milk

• 

  1/2 cup canola oil

Step 1:

Preheat oven to 400 degrees F. Spray 12 muffin cups with nonstick cooking spray.

Step 2:

Place chopped figs in a small bowl with the 1/8 teaspoon nutmeg. Cover with hot water and let sit until figs are plumped.

Step 3:

Meanwhile, measure flours, sugar, baking powder, cinnamon, nutmeg, cloves and salt into a large bowl. Stir to combine thoroughly.

Step 4:

Measure eggs, skim milk, and canola oil into a medium bowl. Whisk to combine. Mix egg-milk mixture into flour mixture, stirring just until mixed. Do not over mix. Drain chopped figs. Fold in the plumped figs and chopped hazelnuts.

Step 5:

Use ice cream scoop to fill prepared muffin cups. Bake for 25 - 30 minutes or until toothpick inserted into the center of a muffin comes out clean. Muffins should be browned around the edges. Cool in pan for 5 minutes, then turn onto wire rack. Serve warm for the spiciest flavor.