Pecan & Toasted Oat Nuggets
Pecans are ground into a nut butter, which forms the base of these wholesome treats. Baking these scaled-down snacks in mini muffin pans is a good way to control portion size. If you do not have a mini muffin pan, spread the batter in a 9-by-13-inch baking dish (coated with cooking spray) and bake at 350°F for 15 to 20 minutes. Let cool in the pan, then cut into 24 squares. Source: EatingWell Magazine, July/August 1997
Ingredients
Directions
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Preheat oven to 350 degrees F. Coat 24 mini (2-inch) muffin cups with cooking spray.
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Bring water to a boil in a small saucepan. Remove from heat, stir in figs and set aside to plump.
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Spread oats in a small baking pan and bake, stirring twice, until light golden and fragrant, 10 to 15 minutes. Let cool.
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Whisk flour, baking powder, baking soda and salt in a large bowl.
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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.
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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.
Tips
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.
Nutrition Facts
1 starch 1 fat
