Fig and Almond Muffin-Top Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 10 |
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From Cooking Light, a breakfast treat that's more like a muffin than a cookie, but delicious any way you look at it. Great with a glass of milk for an after-workout treat! Ingredients:
1/4 cup brown sugar, packed |
1/4 cup butter, melted |
2 large eggs |
1/4 dried fig, finely chopped |
1/4 cup dried sweetened cranberries |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1/2 cup whole wheat flour |
1/2 cup natural bran |
1/2 teaspoon baking soda |
1/4 teaspoon cinnamon |
1/4 teaspoon allspice |
1/4 cup sliced almonds |
2 teaspoons sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a large bowl. Stir in dried fruits and vanilla.
3. Lightly spoon flour into dry measuring cups, level with a knife. combine flours, bran, baking soda, spices, stirring with a whisk.
4. Add flour to egg mixture, stirring until just moist.
5. Gently fold in almonds.
6. Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper.
7. Sprinkle evenly with granulated sugar. Bake for 12 minutes or until almost set.
8. Cool 2 minutes on pans and then remove to wire racks and allow to cool completely.
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