Gluten-free fig muffins

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.

Ingredients

• 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

Directions

1. Preheat oven to 400 degrees.
2. Prepare a standard and a mini 12 cup muffin tin.
3. In a large bowl stir all of the dry ingredients together and then stir in the chopped figs and pecans.
4. In a medium size bowl whisk the brown sugar, oil, eggs, buttermilk, vanilla, and lemon peel.
5. Mix the wet ingredients into the dry mixture.
6. 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.
7. Cool on a rack prior to serving.
8. 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