- Posted March 12, 2013 by
Oatmeal Fig Muffins
A power breakfast fit for champions, this ingenious muffin recipe is packed with the ambrosial flavors of apples, banana, oatmeal, bran flakes cereals, milk, honey, cinnamon, and fig. Greet your family in the morning and watch informative videos cooking recipes with the aroma of freshly baked oatmeal fig muffins and they’ll be in a good mood all day long. These muffins can also be frozen for months so go ahead and make as many as you want. Like other quick breads, muffins don’t need yeast so they’re faster and easier to make because you won’t have to wait for the dough to rise.
Make these muffins with whole what flour for a healthy breakfast or dessert that will suit your diet. For this recipe, you need a muffin pan or muffin tin to shape the batter. The standard muffin cup is about two-and-a-half inches in diameter, but there are larger cups that make about 3 1/4 –inch muffins. The smaller the muffin, the faster it bakes so adjust the time accordingly. Mini muffins take about five to eight minutes less than regular muffins, while jumbo muffins may require an addition eight to thirteen minutes to bake.
When making muffins, the batter should be a bit lumpy, don’t overmix it too much thinking that it has to be a fine and smooth consistency. A batter that is too smooth will make tough muffins that are not so good to eat. About twelve strokes of the spatula or mixing spoon should be enough to combine them all together and evenly distribute the ingredients. The dry and the wet ingredients have to be mixed separately and then later combined together, pouring the wet onto the dry a little at a time.
Serve these delicious muffins to your kids paired with a glass of milk for a yummy breakfast or serve it to guests with tea or coffee.
1 ½ cups whole wheat or all purpose flour
½ cup rolled oats
1 teaspoon ground cinnamon
1 ½ teaspoons baking soda
2 teaspoons baking powder
1 ½ cups bran flakes cereal
½ cup apple juice
½ cup milk
6 oz. frozen apple juice concentrate (thawed)
3 tablespoons vegetable oil
1 large banana (mashed)
¾ cup finely chopped fresh dried figs
2 tablespoons honey
Preheat the oven to 350 degrees F. Spray nonstick oil on a muffin pan.
Sieve and mix together the flour, cinnamon, baking soda, and baking powder. Add the oats and mix.
In a separate bowl, stir the apple juice into the bran flakes until the flakes are just moist. Add the egg, milk, apple juice concentrate, oil, banana, figs, and honey. Blend together. Gently mix in the flour mixture, a little at a time.
Pour the batter into the muffin tin. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out free of batter.