Fig Lemon Muffins

Adapted from Valley Fig Growers

  • 2 cups unbleached flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsps olive oil
  • 1 cup granulated sugar
  • 2 whole eggs
  • 8 ozs dried figs
  • 1 tsp lemon peel, grated
  • 8 ozs fat-free plain yogurt
Fig Lemon Muffins
Preheat oven to 350. Prepare 12 standard muffin cups with cooking spray; set aside. In a mixing bowl combine flour, baking soda and salt. Add oil, sugar, and eggs. Mix until all is moistened. Place figs and orange zest in food processor. Process until mixture forms a paste. Blend fig paste into batter and stir in yogurt. Divide batter among prepared muffin cups. Bake 30 minutes or until toothpick inserted in center comes out clean.
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Posted: 4/4/2013
Muffins & Cupcakes
Rated by 0 users (0.00)
WW Points* : 4.58
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 238
Calories from Fat 39 (16%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.3g
Trans Fat 0g
Cholesterol 31g 10%
Sodium 87mg 4%
Potassium 162mg 54%
Total Carbohydrate30g 10%
Dietary Fiber 3g 12%
Sugars 27g
Protein 4g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.