These muffins are made with white whole wheat flour which makes them light in color yet equally nutritious as those made with tan colored whole wheat flour.
2 cups white whole wheat flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter, melted
1 egg, lightly beaten
1 cup low-fat buttermilk
1/4 cup orange juice, preferably fresh squeezed
2 tablespoons orange zest
1 teaspoon pure vanilla extract
3/4 cup fresh ripe but firm figs, chopped into small pieces
1/2 cup finely chopped pecans (2 tablespoons reserved for tops of muffins)
1. Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together melted butter, egg, buttermilk, orange juice, orange zest, and vanilla. Add to the flour mixture and stir quickly until well combined. Fold in the figs and pecans. Spoon the batter evenly into the 12 molds. Sprinkle with reserved 2 tablespoons of pecans.
4. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin.
Recipe created by Susan Russo of Food Blogga.