Fig and Apple Muffins

I got this recipe from the 2002 Robin Hood Baking Festival booklet that came to my house. These are one of my favorite muffins and really it’s hard to believe that something so good is also healthy! If you’re extra conscious, you can substitute half of the flour for whole wheat, use a little less sugar, and non-fat yogurt. If I don’t have figs, I use chopped dates.

Ingredients:
2 cups flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg, beaten
1 cup vanilla yogurt
1/3 cup butter, melted
2 cups finely chopped apples
1 ½ cups dried figs, chopped

topping:
1 Tbsp butter, melted
¼ cup brown sugar
1/4 cup almonds
¼ cup oats
½ tsp cinnamon

Combine dry ingredients in large bowl. Combine egg, yogurt and butter in small bowl. Add to flour mixture, stirring until just moistened. Stir in apples and figs. Spoon batter into greased muffin tins, quite full.
Combine topping ingredients and spoon over muffins, pressing in a bit.
Makes 12 large muffins (grease tops of muffin tin, if using regular size tins)
Extra large muffin tins work well.
Bake at 375 F for about 25 minutes, depending on size.