Muffins with Dried Figs & Banana
Yield about 21 muffins
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 to 1-1/4 cups sugar*
1/4 teaspoon cinnamon (Optional)
5 tablespoons butter, melted and slightly cooled
5 tablespoons applesauce
1 cup milk, room temperature
1 cup sour cream, room temperature
2 large eggs plus 1 large egg yolk, room temperature
1 teaspoon vanilla
1 cup dried figs, chopped small
1/2 cup thinly sliced banana (about 1 small banana)
Directions preheat oven to 350°F
spray or grease the top of 2 standard 12-cup muffin tins. Line with paper baking cups.
In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Whisk well to be sure all ingredients are evenly distributed.
In a medium bowl, whisk together the melted butter, applesauce, milk, sour cream, eggs, egg yolk and vanilla.
And the wet ingredients into the dry, folding gently with a rubber spatula just until dry ingredients are almost moistened. Add the chopped figs and banana, folding in, being sure not to over mix.
Bake in preheated oven for about 27 minutes or until toothpick inserted comes out clean. Allow to cool on rack for 10 minutes before removing.
*NOTE: I used homemade, sweetened applesauce in this recipe so 1 cup of sugar was plenty. It is probably best to used unsweetened applesauce and add the sugar to your desired sweetness preference.
I think adding pecans or walnuts would be a nice addition but this time I didn't want to add extra calories.