Fresh Fig Oat Muffins Recipes

Steps:

• 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.

Steps:

• Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
• In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
• In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
• Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
• Gently fold in figs.
• Pour batter into muffin tins, filling about 2/3 full.
• Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
• Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
• -OAMC instructions- Bake as directed and cool completely.
• Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
• To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.