Fig-Brown Sugar Muffins

Hot out of the oven!  They smell so delicious!

Extremely moist muffins, with not too much flour, 

so no big puffy muffin tops.

By the morning after baking, the tops were very fragile and

a bit sunk.

On some of the other recipes from "Huckleberry", as well as this one, 

I have noticed they require more than 20-25 minutes baking time

as recommended in the recipe.  Also, all the muffin recipes say 

they are for 12 muffins, and I always end up filling 18, standard size

muffin cups.

If I were to repeat this recipe, I would add more flour, to increase

the gluten and spring of the muffins, as well as strengthen 

the batter, which I thought was too loose and runny.

Isn't that what testing recipes is all about?

Trial and error, and then readjusting. 

I love the flavors of these muffins, so I definitely will be 

making another attempt at them, but I will modify the 

recipe to my own liking!

As Always, 

ENJOY!

Recipe Source:  Huckleberry by Zoe Nathan

INGREDIENTS

1 cup whole wheat flour

2 Tbsp. all purpose flour

3 Tbsp. chia seeds or poppy seeds

1 tsp. baking soda

1 tsp. baking powder

2 Tbsp. wheat germ

1/2 cup cream cheese or yogurt

2 Tbsp. whole milk

3/4 cup canola oil

1/2 cup brown sugar

1/4 cup granulated sugar

1 tsp. kosher salt

4 Tbsp. butter, melted and slightly cooled

1 Tbsp. vanilla extract

1 egg

6 to 8 ripe figs, sliced into eighths

Makes 18 standard size muffins

   Preheat oven to 350 degrees.  Line muffin cups with paper liners.

Whisk together dry ingredients, in a large bowl.

In a small bowl whisk together the cream cheese and milk, until smooth.  Add canola oil, brown sugar, granulated sugar, salt, melted butter, vanilla and egg. Whisk to combine.

Pour the wet mixture into the dry mixture.  Mix by hand just until combined. Stir in the figs, 

and allow them to break apart as you mix. 

Fill muffin cups and bake for 20-25 minutes, until muffins are brown and spring back to the touch.

Allow muffins to cool in pans before removing.