These low-fat, heart-healthy muffins are packed with fiber and best served with raspberry or orange preserves. This recipe will make approximately 12 muffins, so be sure to store leftovers in an air-tight container.
- 1 ½ cups of all-purpose flour
- 1 cup of whole wheat flour
- 1/2 cup of sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 ½ cups of low-fat buttermilk
- 1 ¼ cups of chopped dry figs
- 2 tablespoons of canola oil
- 1 teaspoon of vanilla extract
- 1 large egg
- Cooking spray
- 1/3 cup of packed brown sugar
- 1/4 cup of quick-cook oats
- 1 tablespoon of melted butter
- Preheat oven to 400 degrees.
- Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 4 ingredients (sugar, baking powder, baking soda and salt) in a large bowl and stir with whisk. Make a well in center of the mixture.
- Place buttermilk, figs, oil, vanilla and egg into a food processor and process until well-blended. Add fig mixture to flour mixture, stirring until just combined. Divide batter evenly among 12 muffin cups coated with cooking spray.
- Combine brown sugar, oats and butter in a small bowl; toss with fork until combined. Sprinkle oat mixture evenly over muffins. Bake at 400 degrees for about 18 minutes, or until a wooden pick inserted into center of muffin comes out clean.
- Cool in pans on a wire rack for about 5 minutes; remove muffins from pans and then cool completely on rack.
See the original recipe at: Health.com.GO BACK