Food,  Healthy,  Muffins

Oat-topped Fig Muffins

March 13, 2011 /

Hello, hello! I have less than 3 days until I got to California! I cannot tell you how excited I am. It is going to be so nice to get a break from the normal and have a mini vacation. I am definitely counting down the days! OH and a side note, thank you to all of you who donated this weekend for my cancer walk in July…you all have been so generous and I am so grateful to have each and every one of you in my life. Your support is so amazing!

This weekend was kind of hectic but not in bad way. I had a dinner/get together with some friends on Saturday night (food and pictures to come!). I got to cook all sorts of great food and was surrounded by really great people…so it was hectic but in a good way, meaning I got to entertain some friends. Anyways, all that is come at a later time…

What I wanted to share were these muffins that I made this weekend. All of you know that I gave up sweets for lent so I wanted to bake something and be able to enjoy it…which excludes my normal cakes, brownies, cookies, cupcakes etc. I decided to go to my handy dandy Cooking Light and see what I could come up with. I saw this recipe for Oat-topped Fig Muffins and they looked so interesting that I just had to try them. I was a little skeptical because I wasn’t sure how they would turn out, but I was SO pleasantly surprised.

They weren’t too sweet but just enough to make you think that you are getting a treat. They were perfect for breakfast! Plus being from Cooking Light they were low in calories and fat and you definitely can’t beat that!

Ingredients for Fig Muffins:

  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 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 vegetable oil
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla bean
  • 1 large egg
  • Cooking Spray

For Muffin Topping:

  • 3/4 cup packed dark brown sugar
  • 1/4 cup quick-cooking oats
  • 1 tablespoon butter, melted

Preheat oven to 400º.

Put all-purpose flour, wheat flour, sugar, baking powder, baking soda, and salt into your mixer/bowl. Stir together.

Place buttermilk, figs, oil, vanilla, butter, and egg into a food processor. Process until well blended. Add the fig mixture into the flour mixture. Stir just until it is combined. Divide batter into 12 muffin cups coated with cooking spray.

For Topping:

Combine brown sugar, oats, and butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over each muffin.

Bake for about 18 minutes or until a wooden pick inserted into the center of the muffin comes out clean. Cool the muffins in the pan for about 5 minutes and then remove the muffins from the pans.

Nutritional Facts:

Calories – 235, Fat – 4.9g, Protein – 5.4g, Carbohydrate – 44g.

🙂

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