Yield: 12 muffins

Ingredients

1½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1½ tsp. ground cinnamon
1 tsp. ground ginger
½ cup plus 2 tablespoons milk
1 large egg
8 tbsp. unsalted butter, melted and cooled
¾ cup coarsely chopped fresh cranberries
¾ cup peeled and chopped apple
½ cup diced Calimyrna figs (or dried figs, or raisins)
6 tbsp. packed brown sugar
6 tbsp. granulated sugar

  • step 1: HideShow Images

    Preheat the oven to 375° F.  Line a muffin tin with paper liners.  In a large mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and giner; whisk together.  Create a well in the center of the dry ingredients and add in the milk, egg and melted butter.  Stir quickly just to combine.  Add the cranberries, apples, figs and both sugars to the bowl.  Stir just enough to distribute the fruits and sugars evenly throughout the batter.

  • step 2: HideShow Images

    Divide the batter evenly between the paper liners.  Bake for 18-22 minutes, until browned on the top and a toothpick inserted in the center comes out clean.  Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.