| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@bellsouth.net>
on Mar 23, 1998
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