Recipe - Figgy Streusel Muffins

1/3 cup Firmly packed brown sugar
One fourth cup Quickcooking oats, uncooked
2 tablespoon Finely chopped walnuts
1 tablespoon Margarine, melted
1 teaspoon Vanilla extract
2 One half cup Allpurpose flour
One half cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
1 One half cup Chopped fresh figs, (3/4
pound)
1 cup Nonfat buttermilk
3 tablespoon Vegetable oil
2 teaspoon Vanilla extract
1 Egg, lightly beaten
Vegetable cooking spray

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: 11/2
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 MCRecipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.