Figgy Streusel Muffins

1/3 cup firmly packed brown sugar
1/4 cup quick-cooking oats -- uncooked
2 tablespoons finely chopped walnuts
1 tablespoon margarine -- melted
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped fresh figs -- (3/4 pound)
1 cup nonfat buttermilk
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 egg -- lightly beaten
Vegetable cooking spray

Combine first 5 ingredients in a bowl; stir well, and set aside. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.

Combine figs and next 4 ingredients; stir well. Add to flour mixture, stirring just until moistened. Divide batter evenly among 18 muffin cups coated with cooking spray, and sprinkle oat mixture evenly over muffins.

Bake at 400�F for 22 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately, and let cool on a wire rack.

Yield: 1-1/2 dozen

Cooking Light, Jul/Aug 1994