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Low Fat Pecan Butter Oatmeal Trail Muffins Recipe
Ingredients
1/2 cup water
1/2 cup dried figs, finely chopped
1 cup old-fashioned oats
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pecans
1 large egg
1/2 cup packed light brown sugar
2 tablespoons canola oil
1 teaspoon pure vanilla extract
Method
Preheat oven to 350°F.
Lightly oil 2 miniature muffin pans or coat them with nonstick spray.
In a small saucepan, bring water to a boil.
Remove from heat, stir in figs and set aside to plump.
Spread oats on a baking sheet and bake for 15 minutes, or until light golden and fragrant, stirring twice.
Let cool.
In a bowl, whisk flour, baking powder, baking soda and salt.
Set aside.
In a food processor, grind pecans until they form a paste.
Add egg, brown sugar, oil and vanilla; process until smooth, stopping to scrape down the sides of the workbowl.
Add to bowl of dry ingredients.
Add figs (with liquid) and oats; stir just until combined.
Divide batter among prepared muffin cups.
Bake for 12 to 15 minutes, or until muffins spring back when touched lightly.
Turn out onto a wire rack to cool.
Pack in airtight plastic bags.
Makes 24 mini-muffins.
Calories per muffin; 2 grams protein; 5 grams fat 0 gram saturated fat; 13 grams carbohydrate; 50 mg sodium; 9 mg cholesterol; 1 gram fiber
