Honey and Fig Bran Muffins
A honey fig bran muffin inspired by a beautiful coffee shop on Abbot Kinney in Venice California.
- 1/4 cup sugar
- 1/4 cup butter
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 cup flour
- pinch of salt
- 2 cups of bran
- 1/2 cup dried figs, chopped (or use raisins)
- 2 eggs
Cream sugar, butter, coconut oil, and honey until light.
Stir in baking soda and baking powder into 1 cup of buttermilk until dissolved. Add the liquid to the butter mixture.
Sift flour then add a pinch of salt to the flour. Add flour to batter.
Stir in bran, chopped figs, and 2 well beaten eggs.
Spoon into hot greased muffin pans, filling them only 3/4 full. Bake at 400 degrees for about 20 minutes. Allow to stand 5 minutes in the pan then remove carefully.
Enjoy with fresh butter and a drizzle of honey.