If you prefer, you can bake these muffins in a standard muffin tin; spoon 1/4 cup batter into each cup.
Recipe information
Yield
makes 12
Ingredients
Nonstick cooking spray (optional)
1
cup whole-wheat flour
1
cup wheat bran
3
tablespoons flaxseed, ground, plus more for garnish
1
1/4 teaspoons baking powder
1
1/4 teaspoons baking soda
3
/4 teaspoon ground nutmeg
1
/2 teaspoon salt
5
carrots, finely grated
10
ounces (about 15) dried figs, sliced into eights
2
/3 cup applesauce
2
/3 cup honey
5
large eggs, lightly beaten
1
teaspoon pure vanilla extract
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 375°F. Lightly coat a 2/3-cup muffin tin with cooking spray, or line with paper cups; set aside.
Step 2
Combine the flour, bran, flaxseed, baking powder, baking soda, nutmeg, and salt in a large bowl; whisk to combine. Add the carrots, figs, applesauce, honey, eggs, and vanilla. Using a rubber spatula, stir until just combined.
Step 3
Spoon 1/2 cup batter into each prepared cup, and bake until the tops are golden, 15 to 17 minutes. Remove from the oven; let cool in the pan 12 to 15 minutes before transferring to a wire rack. Serve warm or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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