Another week down and time to get ready for another. That means; the house put in order, laundry done, meals made ahead, breakfasts prepped and lunches arranged.
Oh-and maybe a bit of a relax.
I know that it sees silly to get so much prep done but the rest of the week we just seem to run, barely keeping up with small one’s needs and work commitments. Having everything ready gives me happiness.
These are fabulous muffins that are made in one bowl and super handy to grab and run. Thanks to the ‘Cooking Light’ folks for making it available.
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 cup whole wheat pastry flour (about 5 1/8 ounces)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 1/4 cups chopped dried figs
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- 1/3 cup packed brown sugar
- 1/4 cup quick-cooking oats
- 1 tablespoon butter, melted
- Preheat oven to 400°.
- Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture.
- Place buttermilk, figs, oil, vanilla, and egg in a food processor; process until well blended. Add fig mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray.
- Combine brown sugar, oats, and butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins. Bake at 400° for 18 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans, and cool completely on rack.
Here’s my version in photos.