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Name: Figgy Streusel Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 2 1/2 c All-purpose flour; 1 ts Vanilla extract; 1 Egg, lightly beaten; Vegetable cooking spray; 1/4 c Quick-cooking oats, uncooked; 1 ts Baking soda; 1/3 c Brown Sugar firmly packed; 2 tb Finely chopped walnuts; 1 ts Baking Powder; 1 tb Margarine, melted; 3 tb Vegetable oil; 1/2 c Sugar; 1 c Nonfat buttermilk; 1/2 ts Salt; 1 1/2 c Chopped fresh figs, (3/4; 2 ts Vanilla extract

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INGREDIENTS

2 1/2 c All-purpose flour
1 ts Vanilla extract
1 Egg, lightly beaten
Vegetable cooking spray
1/4 c Quick-cooking oats, uncooked
1 ts Baking soda
1/3 c Brown Sugar ; firmly packed
2 tb Finely chopped walnuts
1 ts Baking Powder
1 tb Margarine, melted
3 tb Vegetable oil
1/2 c Sugar
1 c Nonfat buttermilk
1/2 ts Salt
1 1/2 c Chopped fresh figs, (3/4
2 ts Vanilla extract

Servings

INSTRUCTIONS

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: 1-1/2 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 MC-Recipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.

NOTES

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Figgy Streusel Muffins

2 1/2 c All-purpose flour
1 ts Vanilla extract
1 Egg, lightly beaten
 Vegetable cooking spray
1/4 c Quick-cooking oats, uncooked
1 ts Baking soda
1/3 c Brown Sugar firmly packed
2 tb Finely chopped walnuts
1 ts Baking Powder
1 tb Margarine, melted
3 tb Vegetable oil
1/2 c Sugar
1 c Nonfat buttermilk
1/2 ts Salt
1 1/2 c Chopped fresh figs, (3/4
2 ts Vanilla extract

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: 1-1/2  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 MC-Recipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 18 Servings

Calories: 207
Calories from Fat: 34 (16%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.5g
Cholesterol 0.5mg		0 %
Sodium 583.4mg		20 %
Potassium 77.2mg		2 %
Total Carbohydrate 40.7g		12 %
	Dietary Fiber 1g	4 %
	Sugars, other 39.7g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 207

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