Figgy Streusel Muffins
| Yield: | 18 Servings |
| Categories: | Breads |
| 1/3 | c | Firmly packed brown sugar |
| 1/4 | c | Quick-cooking oats, uncooked |
| 2 | tb | Finely chopped walnuts |
| 1 | tb | Margarine, melted |
| 1 | ts | Vanilla extract |
| 2 1/2 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | c | Chopped fresh figs, (3/4 pound) |
| 1 | c | Nonfat buttermilk |
| 3 | tb | Vegetable oil |
| 2 | ts | Vanilla extract |
| 1 | Egg, lightly beaten | |
| Vegetable cooking spray |
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