Oat-Topped Fig Muffins

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  • Yield: 12 muffins (serving size: 1 muffin)

                   Oat-Topped Fig Muffins Recipe

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 cup whole wheat pastry flour (about 5 1/8 ounces)
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 1/4 cups chopped dried figs
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • 1/3 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1 tablespoon butter, melted

Preparation

Preheat oven to 400°.
Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture.
Place buttermilk, figs, oil, vanilla, and egg in a food processor; process until well blended. Add fig mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray.
Combine brown sugar, oats, and butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins. Bake at 400° for 18 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans, and cool completely on rack.

Nutritional Information

Calories per serving:235
Calories from fat per serving:19%
Fat per serving:4.9g
Saturated fat per serving:1.4g
Monounsaturated fat per serving:2g
Polyunsaturated fat per serving:1g
Protein per serving:5.4g
Carbohydrates per serving:44g
Fiber per serving:3g
Cholesterol per serving:23mg
Iron per serving:1.7mg
Sodium per serving:281mg
Calcium per serving:100mg

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