Makes 12
1 Preheat oven to 375°F. Spray 12-cup muffin pan with nonstick spray.
2 Place figs and water in small microwaveable bowl. Cover with wax paper and microwave on High until softened, 30 seconds. Set aside.
3 Whisk together flour, flaxseed, ⅓ cup of sugar, baking powder, baking soda, anise seed, and salt in large bowl. Beat buttermilk, egg, oil, and orange zest in medium bowl until blended. Stir in fig mixture.
4 Add buttermilk mixture to flour mixture, stirring until moistened. Spoon batter into prepared cups. Sprinkle with remaining 2 tablespoons sugar.
5 Bake until browned and toothpick inserted into center of muffins comes out clean, 20–25 minutes. Cool muffins in pan on wire rack 5 minutes.
PER SERVING (1 MUFFIN): 158 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 16 mg Chol, 211 mg Sod, 24 g Total Carb, 11 g Sugar, 3 g Fib, 4 g Prot, 92 mg Calc. PointsPlus value: 4
Makes 12
1 Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.
2 Whisk together all-purpose flour, white whole wheat flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, and salt in large bowl. Beat buttermilk, oil, and egg in small bowl until blended. Add buttermilk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix). Gently stir in blueberries. Spoon batter evenly into prepared cups; sprinkle with turbinado sugar.
3 Bake until muffin springs back when lightly pressed, 15–20 minutes. Let cool in pan on wire rack 5 minutes. Remove muffins from pan and let cool on rack.
Per serving (1 muffin): 172 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 19 mg Chol, 177 mg Sod, 28 g Total Carb, 11 g Sugar, 2 g Fib, 4 g Prot, 42 mg Calc. PointsPlus value: 5