1 Preheat the oven to 400° F.
Lightly coat twelve 2 1/2 inch muffin cups with cooking spray or insert cupcake liners.
Place the figs in a small heatproof bowl, cover with boiling water, and let soak for 1 5 minutes.
Drain, trim the ends, and coarsely chop.
2 In a large bowl, stirtogetherthe flour, wheat bran, oat bran, baking soda, and salt.
In a small bowl, whisk togetherthe buttermilk, oil, honey, molasses, eggwhite, and vanilla until well blended.
Stir in the figs.
Add the butter milk mixture to the dry ingredients and stir until just combined.
3 Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake for 1 5 to 18 minutes or until a toothpick inserted in the center comes out clean.