Fresh Fig Oat Muffins
Ready In: 45 mins
Serves: 6
Ingredients
Cake
- 1 tablespoon oil
- 1⁄4 cup nonfat yogurt (Source Apple Crumble is good)
- 1 cup Splenda sugar substitute
- 1⁄4 cup egg white
- 1 1⁄4 cups whole wheat flour
- 1 cup oats
- 2 tablespoons oat bran
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup non-fat soymilk
- 1 teaspoon vanilla
- 1⁄4 teaspoon almond extract
- 1 cup black mission fig, fresh, chopped
Filling
- 1⁄4 cup sugar-free maple syrup
- 1 cup black mission fig, fresh, chopped
- 1 tablespoon 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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