Fresh Fig Oat Muffins

• Cake
• 1 tablespoon oil
• 1/4 cup nonfat yogurt (Source Apple Crumble is good)
• 1 cup Splenda sugar substitute
• 1/4 cup egg white
• 1 1/4 cups whole wheat flour
• 1 cup oats
• 2 tablespoons oat bran
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup non-fat soymilk
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 cup black mission fig, fresh, chopped
• Filling
• 1/4 cup sugar-free maple syrup
• 1 cup black mission fig, fresh, chopped
• 1 tablespoon lemon juice

1. Preheat oven to 375u0b0F.
2. Spray a Texas size (jumbo) muffin tin with nonstick coating.
3. Mix together flour, salt, and baking powder in medium bowl.
4. In large bowl, beat oil, yogurt, Splenda, and egg white. Add flour mix alternately with soy milk until gently combined. Fold in vanilla, almond extract, and 1 cup figs. Pour/spoon into prepared pan.
5. Filling mixture: Combine syrup, figs and lemon juice in saucepan and bring to a boil. Cook on medium heat and mash the mix with a spoon until thick (around 5 - 10 minutes).
6. Use a spoon to creat a "hollow" in each muffin. Place a spoonful of the fig mix in each muffin.
7. Bake for 20 - 25 minutes or until toothpick comes out clean.

cake, oil, nonfat yogurt, splenda sugar substitute, egg white, whole wheat flour, oats, bran, salt, baking powder, nonfat soymilk, vanilla, almond, black mission, filling, sugar, black mission, lemon juice

Taken from www.food.com/recipe/fresh-fig-oat-muffins-234686 (may not work)