Offer these low-fat, heart-healthy muffins as a side dish or a dessert option for your lunch buffet. To enjoy them to the fullest, heat briefly in the microwave and pair them with raspberry or orange preserves. Bake the muffins the day before, cool to room temperature, and store in an airtight container. Save leftovers for breakfast.
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
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon butter, melted
How to Make It
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.
I found this recipe in my Cooking Light Five Star Recipes book and it claimed these muffins only had 83 calories! I knew it had to be wrong. I found I had to add 1/4 cup of buttermilk as my batter was too dry. I replaced the oil with applesauce and added pumpkin pie spice for flavour. I think these would be improved with some orange zest or juice to cut the sweetness.