Figs are truly a beautiful fruit.
There is something poetic and magical about the way they look when you cut them in half. My grandmother has a fig tree and was the first person to introduce me to figs. I brought those babies home, excited to try something new, and I’ll admit they did taste a little earthy but… Let’s be real. I’m a little earthy.
Whole Foods has figs right now for $1.79 a pound or something like that so I got several. And I shoved them in this muffin batter and man was that a good choice.
These muffins are pretty healthy. Very little sugar, Greek yogurt, cinnamon (good for the waist, the heart, and the brain!) and the healthiness of apples and figs.
Bring in the fall in style. Munch on some fig muffins.
Cinnamon Apple and Fig Muffins
Adapted from Peanut Butter and Peppers
1/2 c flour
1/4 c whole wheat flour
1 tbsp wheat germ
2 tbsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
3 oz apple cinnamon Greek yogurt
1 tbsp melted butter
1 tbsp applesauce
1/8 c plain almond milk
1/4 c diced apple
1/4 c diced fig
1. Preheat oven to 400°F and line muffin liners in a muffin tin.
2. Combine flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl.
3. Combine yogurt, vanilla, milk, applesauce, egg and melted butter (cooled) in a separate container. Add to flour mixture and combine. Fold in apples and figs.
4. Bake for 12-15 minutes or until muffins are done in the middle.