Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.

Heat 1/2 cup (125 mL) of the milk and figs for 1 to 2 min or until slightly warmed in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Set aside.

In a large bowl, combine all-purpose and whole wheat flour, flax seeds, baking powder, baking soda and salt. In another bowl, whisk together remaining milk, egg, yogurt, honey, butter and vanilla until blended; stir in fig mixture. Pour over dry ingredients and sprinkle with walnuts; stir just until moistened.

Spoon into prepared muffin pan. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.

Choose dried figs that are leathery, yet pliable. Trim off the tough stems and cut them into pieces about the size of raisins.

Be sure to buy fresh walnuts; look for those grown in North America for the best taste. To toast walnut halves, spread on a baking sheet; bake at 375°F (190°C) for about 8 min or until fragrant. Immediately transfer to a cutting board; let cool, then chop and measure.

Use chopped pistachios in place of walnuts and add 1/4 tsp (1 mL) ground cardamom and/or 1/2 tsp (2 mL) coriander to flour mixture.