recipe ingredients
1/3 cup firmly packed brown sugar
1/4 cup quick-cooking oats, uncooked
2 Tbsp. finely chopped walnuts
1 Tbsp. margarine, melted
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups chopped fresh figs (3/4 pound)
1 cup nonfat buttermilk
3 Tbsp. vegetable oil
2 tsp. vanilla extract
1 egg — lightly beaten

recipe directions
Combine first 5 ingredients in a bowl; stir well, and set aside. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine figs and next 4 ingredients; stir well. Add to flour mixture, stirring just until moistened. Divide batter evenly among 18 muffin cups coated with cooking spray, and sprinkle oat mixture evenly over muffins. Bake at 400*F for 22 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately, and let cool on a wire rack.

You can follow any reviews to this recipe through the RSS 2.0 feed. You can leave a review, or trackback from your own site.