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Ingredients
Fig And Oat Bran Muffins
125 g (4½ oz/1 cup) self–raising flour
75 g (2½ oz/½ cup) wholemeal (whole–wheat) self–raising flour
½ tsp baking powder
150 g (5½ oz/1 cup) unprocessed oat bran
55 g (2 oz/¼ cup firmly packed) soft brown sugar
250 ml (9 fl oz/1 cup) milk
2 eggs
90 g (3¼ oz/¼ cup) golden syrup or honey
60 g (2¼ oz) unsalted butter, melted and cooled
185 g (6½ oz/1 cup) chopped soft dried figs
3 dried figs, cut into strips, extra
Method
- Preheat the oven to 200°C (400°F/Gas 6). Grease 12 regular muffin holes.
- Sift the flours and baking powder into a bowl, return the husks to the bowl, then add the oat bran and sugar. Make a well in the centre.
- Combine the milk and eggs in a bowl, whisk together and pour into the well. Add the combined golden syrup and melted butter and fold gently until just combined—the batter should be lumpy. Fold in the chopped figs.
- Divide the mixture among the muffin holes and top with the extra strips of fig. Bake for 20–25 minutes, or until the muffins come away from the side of the tin. Cool in the tin for 5 minutes, then transfer to a wire rack.
Nutrition Per Muffin:
Energy 1065 kJ (254 Cal);
Fat 7 g;
Saturated fat 3.7 g;
Protein 6.5 g;
Carbohydrate 39.3 g;
Fibre 6 g;
Cholesterol 47 mg
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