Preheat oven to 350°F. Lightly oil 2 miniature muffin pans or coat them with nonstick spray. In a small saucepan, bring water to a boil.

Remove from heat, stir in figs and set aside to plump. Spread oats on a baking sheet and bake for 15 minutes, or until light golden and fragrant, stirring twice.

Let cool. In a bowl, whisk flour, baking powder, baking soda and salt. Set aside. In a food processor, grind pecans until they form a paste. Add egg, brown sugar, oil and vanilla; process until smooth, stopping to scrape down the sides of the workbowl.

Add to bowl of dry ingredients. Add figs (with liquid) and oats; stir just until combined. Divide batter among prepared muffin cups. Bake for 12 to 15 minutes, or until muffins spring back when touched lightly. Turn out onto a wire rack to cool. Pack in airtight plastic bags.

Makes 24 mini-muffins.