Differences

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--- dried_fig_muffins [2020/07/27 18:45] – [Source] tom
+++ dried_fig_muffins [2026/05/31 11:10] (current) – karin
@@ Line 5: / Line 5: @@
   * 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
-  * 2 c. flour
+  * 1 c. white flour
+  * 1 1/4 c. white whole wheat flour
   * 1/2 c. white sugar
   * 1/4 c. brown sugar
@@ Line 14: / Line 14: @@
   * 1/2 t. salt
   * 4 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|gluten-free egg replacer]] (equivalent to 2 eggs)
-  * 4 T. water
+  * 1/4 c. water
   * 1 1/2 t. vanilla
   * 1/2 c. orange juice
+  * 6 T. canola oil
 ===== Directions =====
-  * 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.
+  * In a small saucepan, bring the apple cider, chopped figs and orange zest to a low boil. Remove from heat and let sit for 1 hr. until figs are softened.
   * Preheat oven to 375º F.
-  * In a large bowl, mix together the dry ingredients (flour, white sugar, brown sugar, baking powder, salt).
+  * 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.
+  * Add orange juice, canola oil, 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.
@@ Line 29: / Line 30: @@
   * [[:book:muffins|Muffins]] by Beth Hensperger, p. 34
-  * Yield: 16 muffins (162 calories per muffin)
+  * Yield: 18 muffins
+  * Last updated: 5/30/26
 {{tag>type:muffins type:vegan  ingredient:figs book:muffins}}