There is something especially satisfying about using what you’ve got.
Like forgoing the store and layering together an outfit with a top you found in the corner of the closet, or decorating a shelf with your husband’s high school wood-shop work instead of purchased chotchkies, putting together a bouquet from sheds in the backyard, or making dressing for your salad with the lemon in the fruit basket that’s on its last day – instead of driving to the grocery store for a bottle of ranch.
Things feel richer… and lighter, when put together with some resourcefulness and creativity.
And there are times you just need to put to good use the 40 ounce(!) bag of dried figs you bought from Costco. I must have been needing to replace and mourn the loss of the fig tree left behind at our previous home.
Last week, rotating groups of different mamas were at my house (talk about resourceful, these are the most capable people I know) – my mom, my youngest sis-in-law plus her mother-in-law, my dearest Austinite friends, Taylor and Leslie, who are both in the sweet trenches of adding a second baby to their families and have helped guide me with our first, plus a Small Group of new moms from church. We had these muffins together, crumbs dropping onto soft, bouncing baby heads, and it was sweet.
“For we are his workmanship, having been created in Christ Jesus for good works that God prepared beforehand so we may do them.” EPHESIANS 2:10
Fig & Orange Honey Muffins (makes one dozen)
- 1 1/2 cups whole wheat white flour
- 1 cup whole oats
- 1/4 sugar (regular or coconut sugar works well)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt, whole milk yogurt preferably
- 1/2 cup liquid of choice (nut milk, regular milk, water)
- 1/4 cup honey
- 1 cup chopped dried figs
- one orange, zested *(use a bit of the juice directly over chopped figs to keep the pieces from sticking together)
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sliced almonds
- 1/4 cup turbinado sugar
- Preheat oven to 450 degrees. Grease or line muffins tins.
- In a large bowl, combine flour, oats, sugar, baking soda, baking powder, and salt. Stir with a whisk. Make a well in center of mixture.
- Add yogurt, milk, honey, dried figs, orange zest, oil, vanilla, and egg to the well you formed in the flour mixture. Combine wet ingredients well, and then fold into flour mixture without over mixing.
- Scoop batter into muffin tins. Combine sliced almonds and turbinado sugar and distribute evenly over batter.
- Bake at 400 degrees for 18 minutes, or until wooden pick inserted in center of a muffin comes out clean.
*Squeeze some of the juice from the orange directly over the chopped figs to keep the pieces from sticking together.
**These muffins must be served with softened butter. Gotta have it!