Fig Muffins

• 1 cup whole wheat flour
• 1 cup wheat germ
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1 egg, beaten
• 3/4 cup milk
• 1/3 cup honey
• 2 tablespoons vegetable oil
• 3/4 cup figs, chopped

Preheat oven to 400

In a large mixing bowl, mix dry ingredients. Add beaten egg, milk, honey and oil. In a small, heatproof bowl, pour boiling water over figs and let stand for 10 minutes. Drain and add to batter. Mix batter until just moistened. (Note: Batter for muffins will be lumpy - do not beat.) Grease muffin cups and fill them 1/2 to 3/4 full. Bake 20 to 25 minutes in a preheated oven.

Yield: 14 muffins