Ingredients:1 cup (250 mL) chopped, dried figs or raisins
1 cup (250 mL) orange juice or low fat milk
1-1/2 cups (375 mL) whole wheat flour
1 cup (250 mL) natural wheat bran
1/2 teaspoon (2 mL) baking soda
1/2 teaspoon (2 mL) salt
1/3 cup (75 mL) brown sugar
1/4 cup (50 mL) canola oil
1/4 cup (50 mL) molasses
1 teaspoon (5 mL) vanilla
Preheat oven to 375°F (190°C). Line a muffin pan with Culinary Parchment Large Baking Cups.
In bowl, combine figs and orange juice, let stand while preparing recipe and oven is heating.
In a large bowl, combine flour, bran, baking powder, soda and salt.
Add eggs to fig-orange bowl and beat with fork to blend. Add brown sugar, oil, molasses and vanilla, blending well. Stir liquid mixture into dry mixture just until blended.
Scoop or spoon batter into baking cups. Bake 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack 5 minutes. Remove muffins from pan to cool completely.
Makes 12 muffins.