Fig Muffins Recipe
Ingredients
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup milk
1/2 cup fig preserves
1/2 cup chopped pecans
Directions
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in fig preserves and pecans.
Spoon muffin batter into greased and floured muffin pans, filling three-fourths full.
Bake mini-muffins at 350° for 18 minutes and regular muffins for 20 minutes.
Serve muffins warm.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in fig preserves and pecans.
Spoon muffin batter into greased and floured muffin pans, filling three-fourths full.
Bake mini-muffins at 350° for 18 minutes and regular muffins for 20 minutes.
Serve muffins warm.
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