so p.f. candle co. is launching a new scent on the last day of the month called "black fig" & asked if i would create a recipe for their blog to help bring the scent alive (in an edible way). being a huge fan of their candles myself, of course i said yes! plus it meant i got to be one of the first people to burn the new black fig candle & it smells so good. aside from my obsession with pumpkin scented candles, i am drawn to very earthy & woodsy scents. i dislike anything summer, beach or flower scented. probably because my two favourite seasons are fall & winter, so i want my house to smell like those seasons year round.
the obvious was to create a recipe using fresh black figs! these black fig + honey oat muffins turned out so good, that i decided i am going to share it with you guys as well! i have only made oatmeal muffins one other time on the blog WAY back in the day which were my maple oat muffins. these muffins are so moist thanks to the generous amount of yogurt & quite the healthy way to start the day! i know muffins are usually just mini cake that we pretend are a breakfast food, but for real! i used organic yogurt, raw sugar & honey to be the natural sweeteners as well as the fresh figs. you could even substitute half of the flour for a whole wheat flour if white flour isn't your jam (this month). if you have trouble locating fresh figs at this time of year, you can use dried figs or honestly any fruit that you think would taste good in a muffin! blueberries, strawberries, banana & so on.
xo
ingredients
- 1 cup full fat organic honey yogurt
- 1/3 cup canola oil
- 1/2 cup raw sugar
- 1/4 cup raw honey
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 1 cup fresh or dried figs, roughly chopped
- 1/2 cup walnuts, roughly chopped (optional)
directions
- preheat oven to 325 degrees.
- in a large mixing bowl with a wooden spoon stir together yogurt, oil, sugar, honey, vanilla & egg until well combined.
- sift in the flour, oats, baking soda, baking powder, sea salt & cloves. Stir until batter just comes together.
- fold in figs & walnuts if desired. evenly distributed amongst a greased twelve tin muffin/cupcake pan.
- bake for 15-20 minutes, or until the tops just begin to golden brown.
