Rosemary Fig Whole Grain Muffins

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!