Fig Buttermilk Muffins
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
  1. Preheat oven to 400F degrees. Spray 12-cup muffin tin with baking spray and set aside.
  2. In a large bowl, combine flour, sugar, baking powder and baking soda.
  3. In a separate bowl, whisk buttermilk, oil, vanilla and egg until combined.
  4. Add buttermilk mixture to flour mixture, folding to combine. Fold in figs.
  5. Divide batter evenly among prepare muffin cups.
  6. Prepare topping: In a small bowl, stir sugar, oats and butter until combined. Sprinkle over muffin batter.
  7. 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