| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables, Eggs |
|
Breads |
18 |
Servings |
INGREDIENTS
| 1/3 |
c |
Firmly packed brown sugar |
| 1/4 |
c |
Quick-cooking oats, uncooked |
| 2 |
tb |
Finely chopped walnuts |
| 1 |
tb |
Margarine, melted |
| 1 |
ts |
Vanilla extract |
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Chopped fresh figs, (3/4 pound) |
| 1 |
c |
Nonfat buttermilk |
| 3 |
tb |
Vegetable oil |
| 2 |
ts |
Vanilla extract |
| 1 |
|
Egg, lightly beaten |
|
|
Vegetable cooking spray |
INSTRUCTIONS
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 degrees 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. Yield: 1-1/2
dozen (serving size: 1 muffin).
Per serving: 153 Calories; 4g Fat (21% calories from fat); 3g Protein; 28g
Carbohydrate; 10mg Cholesterol; 169mg Sodium
Recipe by: Cooking Light, Jul/Aug 1994, page 132
Posted to MC-Recipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.
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