Oat-Topped Fig Muffins Recipe

Name: Oat-Topped Fig Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
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.
3
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.
4
Combine brown sugar, oats, and butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins. Bake at 400u00b0 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.

1204

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Oat-Topped Fig Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oat-Topped Fig Muffins

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