Categories: Breads, Muffins 
      Yield: 24 muffins 
  
      1 c  All-bran cereal 
      1 c  Rolled oats 
      1 c  Boiling water 
    1/2 c  Margarine; melted 
           -OR- unsaturated oil 
           -- (such as soy or corn) 
      2    Eggs; OR... 
      6 tb -Egg substitute 
      1 c  Buttermilk 
    1/2 c  Molasses 
    1/2 c  Honey 
      1 ts Vanilla 
      1 c  California Dried Figs 
  1 1/2 c  Whole wheat flour 
      1 c  Unbleached or bread flour 
           -OR half rye or millet flour 
           - and half unbleached flour 
      1 ts Baking soda 
      1 ts Baking powder 
  
  In a medium bowl, combine bran cereal, oats and boiling water. Add melted 
  margarine, eggs, buttermilk, molasses, honey, vanilla, and figs.  In a 
  large bowl, blend whole wheat and unbleached flours, soda and powder.  Add 
  liquid ingredients, mix lightly, just until blended.  Spoon into greased 
  muffin tins (do not use muffin papers, they will stick).  Bake in a 400 
  degree F. oven for 20 to 25 minutes.  Makes 2 to 2-1/2 dozen muffins. 
   
  Each muffin contains about: Calories 119, Fat 3.14G, Sodium 123MG, 
  Cholesterol 14.2MG, Protein 2.98G, Carbohydrates 22.0G, Fiber 2.95G 
   
  Source: Fabulous Figs The Fitness Fruit 
  Reprinted with the permission of The California Fig Advisory Board 
  Electronic format courtesy of Karen Mintzias