Oat-Topped Fig Muffins
Yield: 12 muffins (serving size: 1 muffin) 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 brow