Serves: 5
Total Calories: 494

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 cup unbleached flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cardamom
WET INGREDIENTS
1 3/4 cups skim milk
3/4 cup applesauce
1 large egg
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
GOODIES
1 cup chopped dried fig
TOPPING
1/2 cup sliced almonds

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat. If necessary, use your hands to coat the gooey bits.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each muffin with a large pinch of sliced almonds, taking care to sprinkle them evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 494
Calories from Fat: 85

More Recipes from the The Complete Muffin Cookbook Cookbook:
Cafe Crumble Muffins
Almond-Cardamom-Fig Muffins
Apple-Ginger Muffins
Berry Berry Delicious Muffins
Black Cherry Blossom Muffins
Blueberries, Oats, and Cream Muffins
When You Bake, Just Bake
Chocolate-Covered Cherry Muffins
Chocolate Chip Banana Muffins
Coco Nana Muffins
Cottage Cheese and Pear Muffins
Cranberry-Apple Muffins
Double Ginger Ginger Muffins
Hillsborough House Inn Breakfast Muffins
Orange-Strawberry-Banana Muffins
Pineapple-Carrot-Ginger Muffins
Ricotta Cheese with Basil and Rosemary Muffins
Scarborough Fair Muffins
Toasted Wheat Germ Crunch Muffins