Bran muffins with figs and sesame seeds recipe

When I first started baking on my own at age 11, my recipe resources were limited. I had my mom's copy of "The Joy of Cooking" plus a bunch of recipes I found on the backs of bags and boxes: Nestle Toll House cookies, Eagle-Brand sweetened condensed milk Magic Bars, Argo cornstarch Melting Moments. At the same time, I was just becoming aware of the "health food" movement. Intrigued by baking something that was good for me, I looked to my dad's box of All-Bran cereal and began turning out Original All-Bran Muffins by the dozens.

I thought of those muffins recently when I felt that old yearning for something wholesome after a month and a half of nonstop holiday cookie, pie and gingerbread-house baking. I will never forget the initial thrill of transforming a bowl of cereal, flour, milk, eggs and sugar into warm-from-the-oven muffins. But eventually I realized my muffins could be fluffier and tastier.

Over the years, I tinkered with the back-of-the-box recipe, in search of a more satisfying result. First, I substituted yogurt for milk, which gave the muffins some tangy flavor while keeping them moist. Then, I replaced the white sugar with a more interesting combination of brown sugar and molasses. Most radically, I decided to ditch the cereal altogether after noticing how it soaked up liquid like a sponge, and stirred a cup of unprocessed wheat bran into the batter instead. The final result was a more tender and authentically wheaty-tasting muffin.

I've been baking my new basic bran muffins for quite a while, very pleased with the way the recipe lends itself to many healthful and delicious variations. (When trying to bake something healthy, I like to think about what I can add, rather than obsessing about what I should be subtracting.)

This time, I added chopped dried figs and raw sesame seeds. The figs do increase the calorie count, but they also add calcium, potassium and fiber. Sesame seeds contain antioxidants, iron, heart-healthy lecithin, and are a good nondairy source of calcium. Of course, I wouldn't have added either of these ingredients to my bran muffin batter if I didn't think they would add wonderful sweetness, richness and Mediterranean flavor. Nibbling on the results, I'm grateful to the recipe that pointed me in this direction, and I'm welcoming a year filled with all foods healthy and delicious.

To vary the recipe, try another combination: Raisins and flax seeds, cranberries and pumpkin seeds, dried cherries and sunflower seeds. Or try apricots with finely chopped almonds, or prunes with finely chopped walnuts.

Nonstick cooking spray

3/4 cup unbleached all-purpose flour

1/4 cup whole-wheat flour

1 cup wheat bran

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup firmly packed light brown sugar

5 tablespoons vegetable oil

1/4 cup dark (not blackstrap) molasses

2 large eggs

1 teaspoon pure vanilla extract

1 cup plain yogurt

3/4 cup stemmed and finely chopped dried figs

1/3 cup raw sesame seeds

Makes 12 muffins.