Honey of a Fig Bread

Wilbert Carmouche
Wilbert Carmouche

I am so privileged to work in multi-organizational office setting and one of the perks is occasionally being an audience for the 4-H students as they prepare for competitions. One of the groups were preparing for 4-H University and I just have to share their recipe with you because not only was it great, Kelsey Jeansonne and Saydie Rusk were awarded a blue ribbon with their “Honey of a Fig Bread”!


Wet Ingredients:

6 Egg Whites
2 Cups Chopped Figs (Fresh or Preserved)
2/3 Cup Vegetable Oil
2/3 Cup Honey
1/2 Cup Brown Sugar

Dry Ingredients:

1 Cup All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Rolled Oats
1/2 Cup Chopped Pecans
1 Tablespoon Cinnamon
1 Tablespoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ginger


In a large bowl, mix the wet ingredients thoroughly: 6 egg whites, 2/3 cup honey, 1/2 cup brown sugar, 2/3 cup vegetable oil, and 2 cups chopped figs. In another bowl, mix the dry ingredients: 1 cup all-purpose flour, 1 cup whole wheat flour, 1 tablespoon baking soda, 1 teaspoon salt, 1 teaspoon ginger, 1 Tablespoon cinnamon, 1 cup rolled oats, and 1 cup chopped pecans. Fold dry ingredients into wet ingredients mixing thoroughly.

Spray muffin tin (12) with cooking spray. Spoon mixture into tin and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Makes 12 large muffins, 255 calories each.