Rosemary Fig Whole Grain Muffins

• 1 cup Dried Mission Figs
• 1/2 cups Barley Flour (or Whole Wheat Flour)
• 1/2 cups Oat Flour (or Whole Wheat Flour)
• 1 cup White Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/4 cups Unsweetened Applesauce
• 1/4 cups Milk (dairy Or Otherwise)
• 2 Eggs
• 1/2 teaspoons Vanilla
• 3 Tablespoons Brown Rice Syrup, Agave Nectar, Or Honey
• 1 Tablespoon Molasses
• 2 teaspoons Fresh Rosemary, Minced
• 2 teaspoons Poppy Seeds (optional)

1. Preheat oven to 375u0b0F. Briefly soak the figs in a bowl of water to soften them.
2. Combine the dry ingredients (flour though salt) in a large bowl. In a smaller bowl combine the wet ingredients (applesauce through molasses). Pour the wet ingredients in with the dry.
3. Drain, then coarsely chop the figs to a size you like. Add the figs and rosemary into the bowl with the other ingredients. Mix until combined, but do not overmix.
4. If using them, place cupcake liners in a 12-count muffin pan, and spray them with baking spray. If not using cupcake liners, simply grease the muffin pan well. Fill muffin cups 3/4 full with the batter. Sprinkle the batter with poppy seeds.
5. Bake the muffins for 15 to 20 minutes, until they test done. Enjoy warm!

barley flour, oat flour, flour, baking powder, ubc, ubc, ubc, eggs, vanilla, brown rice syrup, molasses, fresh rosemary, poppy seeds

Taken from tastykitchen.com/recipes/breads/rosemary-fig-whole-grain-muffins/ (may not work)