Cranberry Harvest Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 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
• 1 1/4 cups whole milk
• 2 extra-large eggs
• 1/2 lb unsalted butter, melted and cooled
• 1 1/2 cups coarsely chopped fresh cranberries
• 1/2 cup medium-diced calimyrna fig
• 3/4 cup coarsely chopped hazelnuts, toasted and skinned
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 line 18 muffin cups with paper liners.
• 3 sift 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.
• 5 stir quickly just to combine.
• 6 add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• 7 spoon the batter into the paper liners, filling each one to the top.
• 8 bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.