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These moist, tender muffins will erase any memories of the rubbery, leaden low-fat muffins you have had before.
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One of the secrets is the applesauce which adds extra tenderness and sweet fruity flavor.
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The figs lend a deep flavored, sophisticated touch.
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It's maximum muffin satisfaction with minimal effort.
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Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
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Thinly slice the whole figs.
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In a large bowl, combine the cereal and milk.
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Let sit until softened, about 5 minutes.
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Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
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Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined.
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Add the flour mixture and stir until just combined.
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Gently stir in the chopped figs.
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Spoon the batter into the prepared pan and top each muffin with a fig slice.
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Tap the pan on the counter a few times to remove any air bubbles.
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Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean.
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Let cool on a wire rack for 15 minutes.
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If necessary, run a knife around the muffins to loosen.
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Unmold and cool completely on a rack.
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Note: Make a batch of these muffins on the weekend, then wrap them individually in waxed paper and freeze them in a sealable plastic bag.
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When you want a muffin all you have to do is take 1 out the night before to defrost at room temperature.
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Enjoy with a skim latte or a to-go container of lowfat milk for a perfect start to a busy day.
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Nutritional analysis per serving (Serving size: 1 muffin)
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Calories 230; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 5 g; Carb 42 g; Fiber 6 g; Cholesterol 20 mg; Sodium 135 mg
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Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
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Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc
