Multigrain Muffin with Fig Preserve Surprise

It's been raining all day in this part of the world and what a perfect time it is to do some baking and try out my new Multigrain Muffin recipe I've been dreaming about for days.

For the past few weeks, my husband and I are trying to eat healthier. With this new lifestyle change in our diet, I'm constantly looking for alternatives other than the traditional carb-fat laden foods and I must say, we're doing pretty good with our food choices.

For this muffin recipe, I have used three types of high protein & high fiber flours, including some ground Flaxseed. Then, I used an organic raw Agave nectar as my sweetener, but added a smidgen of Fig Preserves as a sweet surprise. This is a one superb moist muffin and you wouldn't feel guilty eating it at all!! Trust me!

This is a lovely and healthy snack after a good workout or as an after-meal dessert.

Here's to Eating Healthy!!! :D

Ingredients:
2 Eggs
2 Cups of Buttermilk
1/4 Cup Organic Raw Agave Nectar
1 tsp Pure Bourbon Vanilla
2 Tbsp of Canola or Vegetable Oil
2/3 Cup Whole Wheat Flour
2/3 Cup Soy Flour
2/3 Cup Rye Flour
1/4 Cup Flaxseed
2 tsp Baking Soda
2 tsp Baking Powder
1 tsp salt

Fig Preserves

Directions:
Heat oven at 375 degrees F. Prepare your muffin pan with liner. Spray the muffin cups with baking spray.

In a separate bowl, mix all the dry ingredients together. In a stand up mixer, beat eggs, buttermilk, agave nectar, vanilla and oil. Slowly incorporate the dry mixture into the batter. Fill in the muffin cups with batter half way through. Add about half a teaspoon of Fig Preserves. Then add a little more of the batter mixture to seal it. Bake for 18 minutes or less until golden brown. Serve with a nice cup of your favorite tea.