Pecan Butter & Oatmeal Trail Muffins
Serving Size : 24
Ingredients for prepare Pecan Butter & Oatmeal Trail Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 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 |
recipe Pecan Butter & Oatmeal Trail Muffins
1. Preheat oven to 350°F. Lightly oil 2 miniature muffin pans or coat
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them with nonstick spray. 2. In a small saucepan, bring water to a boil. Remove from heat, stir in figs
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and set aside to plump. 3. Spread oats on a baking sheet
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and bake for 15 minutes, or until light golden and fragrant, stirring twice.
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Let cool. 4. In a bowl, whisk flour, baking powder, baking soda and salt. Set aside. 5. In
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a food processor, grind pecans until they form a paste. Add egg, brown sugar, oil and
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vanilla; process until smooth, stopping to scrape down the sides of the workbowl. Add to bowl of dry
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ingredients. Add figs (with liquid) and oats; stir just until combined. 6. Divide batter among prepared muffin
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cups. Bake for 12 to 15 minutes, or until muffins spring back when touched lightly.
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Turn out onto a wire rack to cool. Pack in airtight plastic bags. Makes 24 mini-muffins. 100 calories per
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muffin; 2 grams protein; 5 grams fat (0.5 gram saturated fat); 13 grams carbohydrate;
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50 mg sodium; 9 mg cholesterol; 1 gram fiber. Busted by Gail Shermeyer
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