1 c. apple cider

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

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

grated zest of 1 orange

1 1/2 c. white flour

1/2 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

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

4 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.

Muffins by Beth Hensperger, p. 34

Yield: 17 muffins