We needed a break from our usual summer breakfast of yogurt and granola so I desired to make some muffins. None of the fruit in the yard is ripe enough to pick yet so I pulled out some dried figs, nuts and few other items for this batch of muffins. I even made a batch of mini muffins that my honey could take to work and share.
- 1 1/2 cups gluten-free high fiber flour*
- 1/2 cup oat bran
- 1 tsp guar or xantham gum
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (packed) dried unsulfured calimyrna figs, diced
- 1/2 cup chopped pecans
- 1/2 cup light brown sugar
- 1/2 cup olive oil
- 2 large eggs
- 1 1/4 cup low fat buttermilk (I often use powered — and mix the power in with the dry ingredients and add 1 1/4 cups of water to the wet ingredients)
- 1 tsp vanilla extract
- 1 tsp grated lemon peel
- Preheat oven to 400 degrees.
- Prepare a standard and a mini 12 cup muffin tin.
- In a large bowl stir all of the dry ingredients together and then stir in the chopped figs and pecans.
- In a medium size bowl whisk the brown sugar, oil, eggs, buttermilk, vanilla, and lemon peel.
- Mix the wet ingredients into the dry mixture.
- Divide the batter among the muffin cups and bake in a 400 degree oven for about 10 minutes for the minis 18 minutes for the regular muffins, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool on a rack prior to serving.
- Freeze any leftover muffins to maintain freshness.
*High-fiber flour blend ( contains ~ 5g fiber and 8g protein)
- 1 cup sorghum flour
- 1/2 cup teff flour
- 1/2 cup millet flour
- 2/3 cup tapioca starch
- 1/3 cup potato starch