I was looking for something to use the rest of my cranberries in when my cousin Duncan suggested I make muffins. I had everything I needed for some cranberry harvest muffins so last night after a trip to the gym I headed to the kitchen. And it was well worth it as these turned out to be delicious.
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger – Fortunately D had just bought some for a pork tenderloin recipe of my mom’s he was using for friendsgiving.
1 1/4 cups vanilla almond milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs – I happened to have some local ones in the freezer.
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1. Preheat the oven to 375 degrees.
2. Grease muffin pans. (I just use a stick of butter and rub it on it.)
3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
4. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine.
5. Add the cranberries, figs, and both sugars and stir just to distribute the fruits and sugar evenly throughout the batter.
6. Spoon the batter into the muffin pan, filling each one to the top.
7. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.