Whole Wheat Bran Muffins with Figs and Pecans

• Nonstick vegetable oil spray
• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup oat bran
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (packed) diced dried Black Mission figs (about 6 1/2 ounces)
• 1/2 cup chopped pecans
• 1/2 cup (packed) golden brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/4 cups reduced-fat (2%) buttermilk
• 1 tablespoon vanilla extract
• 1 teaspoon grated lemon peel

1. Preheat oven to 400F.
2. Line 14 muffin cups with paper liners.
3. Spray liners with nonstick spray.
4. Whisk next 7 ingredients in bowl.
5. Stir in figs and pecans.
6. Whisk sugar and oil in large bowl.
7. Whisk in eggs, then buttermilk, vanilla, and lemon peel.
8. Mix in dry ingredients.
9. Divide batter among cups.
10. Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes.
11. Cool on rack.

vegetable oil spray, flour, whole wheat flour, bran, ground cinnamon, baking powder, baking soda, salt, pecans, golden brown sugar, vegetable oil, eggs, buttermilk, vanilla

Taken from www.epicurious.com/recipes/food/views/whole-wheat-bran-muffins-with-figs-and-pecans-231587 (may not work)