Pecan & Toasted Oat Nuggets
Preheat oven to 350 degrees F. Coat 24 mini (2-inch) muffin cups with cooking spray.Advertisement
Bring water to a boil in a small saucepan. Remove from heat, stir in figs and set aside to plump.
Spread oats in a small baking pan and bake, stirring twice, until light golden and fragrant, 10 to 15 minutes. Let cool.
Whisk flour, baking powder, baking soda and salt in a large bowl.
Grind pecans (or walnuts) in a food processor until they form a paste. Add egg, brown sugar (or Splenda), oil and vanilla; process until smooth, stopping to scrape down the sides. Add to the dry ingredients. Add the figs (with liquid) and oats; stir just until combined. Scoop the batter into the prepared muffin cups.
Bake the muffins until the tops spring back when touched lightly, 12 to 15 minutes. Let them cool in the pan on a wire rack for 5 minutes, then loosen the edges and turn out onto the rack to cool slightly before serving.
Make Ahead Tip: These taste best the day they are baked. For longer storage, wrap and freeze for up to 2 months.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
1 starch 1 fat