Oat-Topped Fig Muffins

Oat-Topped Fig Muffins Recipe
Photo: Jan Smith
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.

Yield:

12 muffins (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 235
Caloriesfromfat 19 %
Fat 4.9 g
Satfat 1.4 g
Monofat 2 g
Polyfat 1 g
Protein 5.4 g
Carbohydrate 44 g
Fiber 3 g
Cholesterol 23 mg
Iron 1.7 mg
Sodium 281 mg
Calcium 100 mg

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.

Note:

Kathryn Conrad,

March 2006
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