Fresh Fig Oat Muffins
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Cake
- 14.79 ml oil
- 59.14 ml nonfat yogurt (Source Apple Crumble is good)
- 236.59 ml Splenda sugar substitute
- 59.14 ml egg white
- 295.73 ml whole wheat flour
- 236.59 ml oats
- 29.58 ml oat bran
- 2.46 ml salt
- 9.85 ml baking powder
- 236.59 ml non-fat soymilk
- 4.92 ml vanilla
- 1.23 ml almond extract
- 236.59 ml black mission fig, fresh, chopped
-
Filling
- 59.14 ml sugar-free maple syrup
- 236.59 ml black mission fig, fresh, chopped
- 14.79 ml lemon juice
directions
- Preheat oven to 375°F.
- Spray a Texas size (jumbo) muffin tin with nonstick coating.
- Mix together flour, salt, and baking powder in medium bowl.
- In large bowl, beat oil, yogurt, Splenda, and egg white. Add flour mix alternately with soy milk until gently combined. Fold in vanilla, almond extract, and 1 cup figs. Pour/spoon into prepared pan.
- Filling mixture: Combine syrup, figs and lemon juice in saucepan and bring to a boil. Cook on medium heat and mash the mix with a spoon until thick (around 5 - 10 minutes).
- Use a spoon to creat a "hollow" in each muffin. Place a spoonful of the fig mix in each muffin.
- Bake for 20 - 25 minutes or until toothpick comes out clean.
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RECIPE SUBMITTED BY
I'm a diabetic vegetarian who loves to cook but lives on her own - it can be a challenge! I tend to modify lots of recipes - I use the ideas but tweak them to my tastes and diet. I lived overseas in Taiwan a while back and was highly influenced by the culture and the cuisine.