Ingredients

　　Zest of 1 small lemon

　　1 1/2 cups almond meal (or finely crushed almonds plus 1 tsp flour)

　　1 cup all-purpose flour

　　1/2 cup oat flour (found at health food stores)

　　1/4 cup sugar

　　2 tsp baking powder

　　1/2 tsp salt

　　1/2 tsp cinnamon

　　1/4 tsp ground nutmeg

　　12 small figs, stemmed

　　1 small egg

　　1/4 cup clover honey

　　1 1/4 cups skim milk

　　1/8 cup almond (or toasted almond) oil

　　6 tbsp sliced almonds

　　Heat oven to 350°F. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.

Nutrition Per Serving

　　13.7 g fat (1.3 g saturated)

　　38 g carbs

　　5 g fiber

　　8 g protein

　　#### Nutritional analysis provided by Self