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Pecan Butter & Oatmeal Trail Muffins


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

1. Preheat oven to 350F. 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.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 24 servings

Preparation Time: 0:00

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