Toasted Oat and Fig Muffins
Makes 12 muffins
Adapted from Baking Illustrated
1 cup oats
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup brown sugar
1/2 cup sugar
4 tablespoons butter, browned
1 1/4 cups buttermilk
1/4 cup fig butter
Preheat the oven to 375. Spread the oats on a rimmed baking sheet and toast for about 15-20 minutes, stirring once or twice, until they are light brown and toasty. Grease or line a muffin tin and set aside. In a medium bowl, whisk together the oats, flour, baking powder and salt.
Whisk the egg in another bowl. Add the sugar and then the butter, whisking after each addition. Add the buttermilk in two additions and whisk until just combined. Add to the dry ingredients and fold until just mixed. Scoop in to the prepared pan and top each muffin with about 1 teaspoon of fig butter. Use a toothpick to stir swirl the fig butter evenly in the batter.
Bake 25-30 minutes, or until a tester comes out clean.
