Honey Fig Muffins

I'm not quite sure where I lifted the original recipe from, but I modified it a bit.

Please note that these are better eaten relatively soon after cooking, as they are dry-ish muffins with low oil content. They will dry out mercilessly if left uncovered. They might dry mercilessly even if covered, as the fruit absorbs the moisture from the surrounding matrix. Dunno. Eat 'em quick.

Honey Fig Muffins

1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
scant 1/2 teaspoon nutmeg (adds a lot, but strength of aroma increases with keeping)

1/2 cup plus 2 tablespoons milk
1/2 cup honey
1/4 cup butter, melted (you could double this and they'd keep slightly better)
1 egg
1/2 teaspoon vanilla extract

1 1/4 cups chopped dried figs
1/2 cup chopped walnuts

Preheat oven to 375 degrees. Line a regular-sized muffin tin with 12 paper muffin cups.

Mix dry ingredients together, whisking well. If your baking powder has clumped as has mine, curse and break clumps with fingers. Whisk again.

Melt butter and add honey and milk to it in that order, stirring well. Add egg to this wet mixture with vanilla and whisk. Mix into dry ingredients. You may want a silicone spatula for this -- your whisk will not go through the thick batter.

Stir in fruit and nuts, and turn dollops of dough-like batter into the muffin cups.

Bake for 20 minutes. Makes 12 deliciously wholesome-tasting, iron-and-fiber-rich muffins.