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

1.Preheat oven to 350°F.

Lightly oil 2 miniature muffin pans or coat them with nonstick spray.

2.In a small saucepan, bring water to a boil.

Remove from heat, stir in figs and set aside to plump.

3.Spread oats on a baking sheet and bake for 15 minutes, or until light golden and fragrant, stirring twice.

Let cool.

4.In a bowl, whisk flour, baking powder, baking soda and salt.

Set aside.

5.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.

6.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.

100 calories per muffin; 2 grams protein; 5 grams fat (0.

5 gram saturated fat); 13 grams carbohydrate; 50 mg sodium; 9 mg cholesterol; 1 gram fiber.

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