The Easy and Flavorful Muffin that will keep you Full all Winter Long

Recipe by: Sophie Ozburn

As project coordinator, Sophia does a little bit of everything at Brightland, including content creation + curation, customer service, and all manner of special projects. When she isn't at Brightland HQ, Sophia loves reading a good (always paperback, never Kindle) book in the California sun, honing her knitting skills, and making the 5 hour trek to Mammoth Mountain for a weekend of skiing. Read on to learn about her passion for wholesome cooking, baking, and her holiday season staple.

(There's a muffin recipe in here you'll want to come back to week after week.)

Interview with Sophia Ozburn

What does living in a golden state meant to you?

Slowing down, appreciating and putting thought into everything you do.

How do you unplug and disconnect?

By going on a long post-dinner walk with my boyfriend and our dogs. Unlike my hometown of Austin, California has very cool and refreshing evenings, and a long slow walk after a long fast-paced day is the best way to unwind and catch up. And leave the phones at home!

If you had to eat one food for the rest of your life (but receive all the nutritional benefits + look fabulous), what would you choose?

My grandfather's cornmeal pancakes without a doubt. They taste like childhood mornings and butter.

What is your favorite way to use olive oil?

Baking! I find baking so relaxing and a very indulgent weekend morning activity. I love to experiment with healthy-ish baking recipes, and olive oil is always a key component. One of my favorites is an almond flour chocolate chip pumpkin loaf!

What do you like to keep out on your kitchen countertop or "kitchen shelfie"??

I like to keep my kitchen spaces very clean and minimal, so I only keep my top 3 cooking necessities out on the shelf: fresh herbs, spice blends, and Brightland's AWAKE.

Ingredients

1/2 cup White Flour
1/2 cup Whole Wheat Flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup brown sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 cup nonfat plain greek yogurt
1/2 cup milk (I use almond milk, but any kind will do)
2 eggs
2 teaspoons vanilla
6 fresh figs
1/4 cup walnuts
1/2 cup of Brightland ALIVE olive oil + more for the figs

Instructions

1 Preheat oven to 350 degrees and grease a standard muffin tin.
2 Mix together flours, salt, baking soda, 1/2 cup of brown sugar, and spices.
3 In another bowl, mix together yogurt, milk, eggs, Brightland's ALIVE, and vanilla.
4 Scoop out the insides of the figs place in a small bowl with Brightland's ALIVE + the remaining 1/4 cup of brown sugar. Mix well until it is the texture of a smooth, thick paste.
5 Add the wet ingredients and the fig mixture to the dry ingredients. Slowly fold in the walnuts.
6 Bake muffins for 25 minutes, or until firm and golden brown. Enjoy with a dollop of almond butter or cream cheese frosting for an extra special treat!