BURN bites: kerri glassman's festive figgy muffins

Figgy what? Yes, you read that right. We here at Burn 60 are daring to use this sweet, savory fruit for something other than pudding this season! Nutrition expert Kerri Glassman has developed a recipe for sweet, salty fig and popcorn muffins that are sure to be a hit with the whole family. What's more, they are packed with fiber and serve as a healthy alternative to  your usual holiday breakfast menu. You may even find yourself sneaking one before bed...instead of Grandma's cookies!

Popcorn Figgy Muffins

figgy muffin
figgy muffin

Photo c/o www.nutritiouslife.com

What You'll Need - 

  • 3 ½ cups air popped popcorn
  • 1 cup whole grain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 egg
  • ½ cup low fat or light soy milk
  • 3 tablespoons safflower oil
  • ½ teaspoon pure vanilla extract
  • ¼ cup honey
  • 3 tablespoons unsweetened applesauce
  • 8 dried mission figs (about ½ cup chopped)

How To Make It Happen -

Begin by setting your oven to 350°F. Put aside ¼ cup popcorn and then mix the remaining popcorn in food processor until finely ground.

Next, combine with flour, baking powder, salt, and cinnamon in large bowl.

In a smaller bowl, whisk egg, milk, oil, and vanilla extract. Add honey and applesauce until well combined. Add egg mixture to flour mixture and mix well.

Pour the batter into muffin cups, filling just below halfway. Add a rounded teaspoonful of sliced figs to center of each muffin cup. Use the remaining batter to cover each fig completely, then top each muffin with reserved ¼ cup popcorn.

Bake for 23-25 minutes on middle rack, or until the tops of the muffins are golden brown. Let cool in pan 5 to 10 minutes before turning out onto rack.

keri glassman
keri glassman

Photo c/o www.foammagazine.com