Fig Buttermilk Muffins
Author: Alida Fischbach
Yields: 12 muffins
- 2½ cups whole wheat pastry flour (or all purpose flour)
- ½ cup sugar (I used Tate+Lyle® Honey Granules)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups buttermilk
- 2 tablespoons oil
- 1 teaspoon vanilla
- 1 egg
- 1½ cups chopped dried figs
- ¼ cup sugar (I used Tate+Lyle® Honey Granules)
- ¼ cup quick oats
- 1 tablespoon butter, melted
- Preheat oven to 400F degrees. Spray 12-cup muffin tin with baking spray and set aside.
- In a large bowl, combine flour, sugar, baking powder and baking soda.
- In a separate bowl, whisk buttermilk, oil, vanilla and egg until combined.
- Add buttermilk mixture to flour mixture, folding to combine. Fold in figs.
- Divide batter evenly among prepare muffin cups.
- Prepare topping: In a small bowl, stir sugar, oats and butter until combined. Sprinkle over muffin batter.
- Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool on wire rack.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/10/13/fig-buttermilk-muffins-recipe/
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