1 c. apple cider

6 T. margarine (dairy-free, contains soy)

7 oz. dried figs, stemmed and cut into large bite-sized pieces

grated zest of 1 orange

1 c. white flour

1 c. white whole wheat flour

1/2 c. white sugar

1/4 c. brown sugar

2 1/2 t. baking powder

1/2 t. salt

2 t. gluten-free egg replacer (equivalent to 2 eggs)

2 T. water

1 1/2 t. vanilla

1/2 c. orange juice

In a small saucepan, heat apple cider and margarine over medium-low heat until margarine is melted. Remove from heat and add chopped figs and orange zest. Let sit for 1 hr. until figs are softened.

Preheat oven to 375º F.

In a large bowl, mix together the dry ingredients (white flour, whole wheat flour, white sugar, brown sugar, baking powder, salt).

Add orange juice, egg replacer, water and vanilla to the fig mixture. Pour fig mixture into the dry ingredients and stir just until combined.

Pour batter into muffin pans lined with muffin papers. Bake for 20-25 min.

I usually use enough egg replacer to replace **2 eggs* but was low on egg replacer so just used enough to be the equivalent of 1 egg. Seemed to work fine, the second egg is likely superfluous (most muffin recipes only call for one egg unless the egg is super-structural, as in the case of some gluten-free muffins).

Muffins by Beth Hensperger, p. 34

Yield: 17 muffins

Last updated: 6/27/25