Hello there beautiful muffin! You’re looking mighty fine. It’s been a long time. Much too long.
Remember way back when you and I saw each other at least once a week?
twice every day. We were together so much I started to look like you.
Well, like the top of you anyway. Like a muffin top. I didn’t mean to push you into the corner but you left me no choice. While your muffin top makes you who you are, it’s not a good look for me.
I hope you didn’t think I forgot about you. You were always there fluttering around in the back of my mind. I couldn’t wait to see you again. I counted the days.
As long as you stay good to me just like this with wholesome wheat bran, whole wheat flour, figs, walnuts and molasses, then we’ll never be apart that long again.
Wholesome, hearty muffins packed with wheat bran, whole wheat flour, figs, walnuts and molasses.
- Preheat oven to 400°F. Grease a 12 cup muffin pan or line with paper baking cups.
- In a large bowl whisk wheat bran, flour, baking soda, baking powder and cinnamon together. Stir in figs and nuts.
- In a separate bowl combine the milk, molasses, applesauce, oil, eggs and vanilla extract. Add to dry ingredients and stir just until moistened. Don't over mix.
- Spoon into pan, sprinkle walnut over tops and bake 16-18 minutes until a toothpick comes out clean from center.
Adapted from Bob's Red Mill
I’m guest hosting with my Butterscotch Blondie Cookies on Zesty South Indian Kitchen!