Oat-Topped Fig Muffins

Oat-Topped Fig Muffins (Adapted from CL)

For the muffin batter
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1/2 cup granulated sugar
1 teaspoon baking powder
teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 1/4 cups chopped dried mission figs
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg

For the streusel
1/3 cup packed brown sugar
1/4 cup rolled oats
1 tablespoon butter, melted

Preheat oven to 400

To make the batter

In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt.

Process buttermilk, figs, oil, vanilla, and egg in a food processor until well mixed - but leave some large bits of figs.

Add wet ingredients into flour mixture and stir just until combined. Scoop batter evenly between 12 muffin cups lightly coated with nonstick spray.

In a small bowl, toss together brown sugar, oats and butter until combined. Evenly scatter mixture over each muffin. Bake for 15-20 minutes or until they test clean or with a few moist crumbs attached with a toothpick. Cool for 5 minutes and then carefully remove muffins from pans. Let cool completely on a wire rack.

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