Whole Wheat Fig Muffins

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine, softened
1/2 cup honey
1 egg
1/2 cup nonfat milk
2 teaspoons grated lemon peel
1 cup Sun-Maid or Blue Ribbon Calimyrna Figs, coarsely chopped

Preheat oven to 375F.

Stir together flours, wheat germ, baking powder and salt; set aside.

Cream together margarine and honey; beat in egg. Stir in milk, lemon peel and figs. Add to dry ingredients and mix just enough to blend. Evenly distribute batter among 12 (2 1/2-inch) greased muffin cups.

Bake about 20 minutes or until muffins are lightly browned and test done. Carefully remove muffins from pan and serve warm.

Makes 12 muffins
Source: Valley Fig Growers