Cranberry-fig muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter; softened |
| ⅔ | cup | Sugar |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla extract |
| 1¾ | cup | Unsifted all-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground ginger |
| ⅔ | cup | Milk |
| 1 | cup | Chopped cranberries |
| 1 | cup | Chopped figs |
Directions
Heat oven to 375 degrees. Grease 6 - 3 inch crown muffin-pan cups. In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended. In medium-sized bowl, combine flour, baking powder, ginger and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in cranberries and figs and divide between muffin cups. Bake 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.
Posted to TNT Recipes Digest by "Susan G. Ergle" <whizbang@...> on Mar 23, 1998