Fig and Almond Muffin-Top Cookies

From Cooking Light, a breakfast treat that's more like a muffin than a cookie, but delicious any way you look at it. Great with a glass of milk for an after-workout treat!

• Ready In: 32 mins
• Serves: 10

Ingredients

• 1⁄4 cup brown sugar, packed
• 1⁄4 cup butter, melted
• 2  large eggs
• 1⁄4 dried fig, finely chopped
• 1⁄4 cup dried sweetened cranberries
• 1  teaspoon vanilla extract
• 1  cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup  natural bran
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon allspice
• 1⁄4 cup  sliced almonds
• 2  teaspoons sugar

Directions

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a large bowl. Stir in dried fruits and vanilla.
3. Lightly spoon flour into dry measuring cups, level with a knife. combine flours, bran, baking soda, spices, stirring with a whisk.
4. Add flour to egg mixture, stirring until just moist.
5. Gently fold in almonds.
6. Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper.
7. Sprinkle evenly with granulated sugar. Bake for 12 minutes or until almost set.
8. Cool 2 minutes on pans and then remove to wire racks and allow to cool completely.