Fig Muffins

Serves: 18

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
152 3.5 0.5 3 1 169 27 3

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.


About Author

Posts By 3FC
  • Remy Anthony

    Please if dont mind, I ll ask you a to give those dietRecipes into kilo,gram . But it;s good to have it. bye &goodnight ,please be friend.

  • Anna

    The muffins came out a little dry and crusty. I guess, one egg or just one cup of buttermilk isn’t enough. And I would add a little more walnuts and no oats.