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Cranberry Fig Muffins
6 tb Butter; softened
2/3 c Sugar
1 lg Egg
1 ts Vanilla extract
1 3/4 c Unsifted all-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ground ginger
2/3 c Milk
1 c Chopped cranberries
1 c Chopped figs
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.
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