Whole Wheat Bran Muffins with Figs and Pecans

2007-08-22

Whole Wheat Bran Muffins with Figs and Pecans
 
Recipe from Bon App├ętit, February 2005
Notes: The batter was quite liquid when I finished mixing it, but I let it sit for about 5 minutes as I knew the oat bran would absorb the excess moisture. These muffins were delicious, a smooth texture with yummy dried fruit and nut. My only criticism is the abundance of leavener; I used soured milk instead of buttermilk, so maybe it wasn't acidic enough to balance all the baking powder and soda.

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