Almond-Fig Muffins [per Operagirl's request]
Almond-Fig Muffins with Streusel Topping
[Makes 12 muffins]
1½ cups whole wheat pastry flour
1 cup almond meal
½ cup raw sugar
1½ teaspoons ground cinnamon
½ teaspoon ground cardamom
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup low-fat buttermilk
½ cup natural applesauce
1¼ cups chopped dried figs, divided
2 tablespoons grapeseed or canola oil
1 teaspoon vanilla extract
2 egg whites
¼ cup sliced almonds
Cooking spray or 12 paper muffin/cupcake liners
¼ cup quick-cooking oats
¼ cup almond meal
1 tablespoon grapeseed or canola oil
1/3 cup honey or agave nectar
2 tablespoons sliced almonds
Preheat oven to 400°.
Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture.
Place buttermilk, applesauce, 1 cup of chopped figs, oil, vanilla, and egg whites in a blender; process until well blended. Add blended fig mixture to flour mixture, stirring until just combined. Gently fold in almonds and reserved ¼ cup chopped figs, and stir just to distribute uniformly. Divide batter evenly among 12-cup muffin tin lined with paper liners or coated with cooking spray.
In a small bowl, combine honey or agave with oil. Add oats and almond meal, and toss with fingers or a fork until combined. If too wet, add a bit more almond meal; if too dry, drizzle in a bit of ice water. Add almonds to topping mixture and combine. Sprinkle topping evenly over batter-filled cups.
Bake at 400° for 16 minutes or until a toothpick inserted in the 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.