Muffins for breakfast are great options for those who have early morning commitments and cannot spend time on elaborate breakfasts. Muffins high on fibre are easy to carry and can be grabbed while on the way to work. The best way to save time is to bake these healthy, high fibre and nutritious muffins in advance so that you can have them during the week for breakfast.
These muffins are baked using high fibre, whole wheat flour and figs which are packed with fibre and nutrients. Whisk two bowls of flour with 2 teaspoon of baking soda, half a teaspoon of salt. In a separate bowl beat two large eggs and one single egg white along with three tablespoons of granulated brown sugar, and add vanilla essence 1 teaspoon and beat until the sugar gets dissolved in the eggs.
To this whisked liquid, add 1 cup of non fat yogurt and one –third cup of olive oil and mix well. Stir in the flour mixture slowly while stirring all the while and do not mix with excessive force, mix gently and just fold in the flour in the egg and yogurt liquid.
To this mixture add the chopped figs and mixed nuts. Spoon in half of the batter into the muffin paper cups and onto that drop a blob of cream cheese, then go on to spoon in the rest of the batter on top. This way, the muffins will have a cream cheese centre when you bake them.
Sprinkle the muffins with finely chopped nuts or sugar and put into a pre heated oven at 425 F for ten to thirteen minutes until the edges start getting golden brown.
When you take out the muffins, a good way to check if they are done is to press the top of the muffin and see if it bounces back. If it does then they are ready to eat. The muffins last for 2 days without refrigeration and for a month when frozen. Take them out of the freezer and microwave them to make them soft again.