Autumn Muffins

Recipe submitted by: Jack Dickson
For 18 muffins

3/4 cup brown sugar
3/4 cup white sugar
2 tsps ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1 cup butter, melted
2 eggs, beaten
3 cups all-purpose flour
1/2 tsp baking soda
1 tablespoon baking powder
1/2 tsp salt
1 1/4 cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped dried figs
3/4 cup chopped
toasted hazelnuts

Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners. In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full. Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Recipe from
Copyright 2013