Hi friends! Well today was one hot, humid day here in the south. It was a good 92 degrees outside and summer hasn’t even gotten started good! It’s gonna get hot people! Instead of posting fig muffins, I should be posting some kind of cool, refreshing drink or a berry salad, but we have a lot of summer ahead of us, in fact it hasn’t even officially started, so we have plenty of time for all of that. For now however, I have been trying to drop a few pounds by eating a little healthier and getting in a little more exercise. I found the following recipe in one of the books I have been looking through for some healthy ideas. I think it will fit with many different diets out there. It very much reminds me of a bran muffin, but the fruit really adds so much more. Although I have not tried it myself, I’m sure you could use any dried fruit in place of the figs, like dried apricots for instance. Yum, that actually sounds pretty good!
These muffins were recommended (along with a fruit smoothie) for a breakfast meal. I love that you can freeze these and pop them in the microwave for a few seconds for a really quick breakfast, which I totally need on the mornings that I go to work…….there is no time for cooking!!!
I plan on sharing some more healthy recipes with you in the near future, but don’t fret, the sugar loving girl isn’t far away and will still be sharing the bad for you but awesomely delicious stuff too!!!!
HEALTHY FIG MUFFINS
1 1/2 cups multigrain high-protein cereal with flax, crushed (I used Uncle Sam’s)
1 cup fortified 1% milk or fortified plain soy milk
1 1/2 cups whole wheat flour or spelt flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup packed light brown sugar
1/3 cup unsweetened applesauce
1/4 cup light olive oil
4 egg whites
1/2 cup chopped dried figs
1. Preheat oven to 400F. Coat 12-cup muffin pan with cooking spray.
2. Combine the cereal and milk in a large bowl. Let stand 5-10 minutes. Meanwhile, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Add the sugar, applesauce, oil, and egg whites to the cereal mixture and stir until well blended. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter evenly into the prepared muffin pans.
4. Bake for 18-20 minutes. Enjoy!
Per muffin: 190 calories, 6 g protein, 32 g carbohydrates, 6 g fat, 1 g saturated fat, 4 g fiber, 325 mg sodium
This recipe found in the book “The Natural Menopause Solution”.