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Recipe Name: Figgy Streusel Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 18

Ingredients:
1/3 Cup(s) Firmly packed brown sugar
1/4 Cup(s) Quick-cooking oats, uncooked
2 Tablespoon(s) Finely chopped walnuts
1 Tablespoon(s) Margarine, melted
1 Teaspoon(s) Vanilla extract
2 1/2 Cup(s) All-Purpose Flour
1/2 Cup(s) Sugar
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 1/2 Cup(s) Chopped fresh figs, 3/4
pound
1 Cup(s) Nonfat buttermilk
3 Tablespoon(s) Vegetable oil
1 Egg, lightly beaten
Vegetable cooking spray
Directions:
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 incenter 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, andsprinkle oat mixture evenly
over muffins. Bake at 400 degrees for 22minutes 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 SodiumRecipe
by: Cooking Light, Jul/Aug 1994, page 132Posted to MC-Recipe Digest V1
#423 by igor@digex.net on Jan 28, 1997.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 238
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 47.2mg
Sodium: 243.3mg
Potassium: 141.4mg
Carbohydrates: 39.9g
Fiber: 1.9g
Sugar: 15.6g
Protein: 3.8g


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