The Pioneer Woman Tasty Kitchen
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Rosemary Fig Whole Grain Muffins

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Level: Easy

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Description

Naturally sweetened muffins with tasty bits of fig and fragrant rosemary, and topped with poppy seeds just because. Perfect for breakfast!

Ingredients

  • 1 cup Dried Mission Figs
  • ½ cups Barley Flour (or Whole Wheat Flour)
  • ½ cups Oat Flour (or Whole Wheat Flour)
  • 1 cup White Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ¼ cups Unsweetened Applesauce
  • ¼ cups Milk (dairy Or Otherwise)
  • 2  Eggs
  • ½ teaspoons Vanilla
  • 3 Tablespoons Brown Rice Syrup, Agave Nectar, Or Honey
  • 1 Tablespoon Molasses
  • 2 teaspoons Fresh Rosemary, Minced
  • 2 teaspoons Poppy Seeds (optional)

Preparation

Preheat oven to 375ºF. Briefly soak the figs in a bowl of water to soften them.

Combine the dry ingredients (flour though salt) in a large bowl. In a smaller bowl combine the wet ingredients (applesauce through molasses). Pour the wet ingredients in with the dry.

Drain, then coarsely chop the figs to a size you like. Add the figs and rosemary into the bowl with the other ingredients. Mix until combined, but do not overmix.

If using them, place cupcake liners in a 12-count muffin pan, and spray them with baking spray. If not using cupcake liners, simply grease the muffin pan well. Fill muffin cups 3/4 full with the batter. Sprinkle the batter with poppy seeds.

Bake the muffins for 15 to 20 minutes, until they test done. Enjoy warm!

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