Cranberry Muffins

Ingredients:

· 3 cups all-purpose flour
· 1 teaspoon baking powder soup
· 1/4 teaspoon baking soda
· 1/2 teaspoon salt tea
· 1 teaspoon of cinnamon powder
· Ground ginger 2 teaspoons
· 1 1/4 cups whole milk
· Oversized 2 eggs
· 230g unsalted butter, melted and cooled
· 1 1/2 cups fresh cranberries coarsely chopped
· 1/2 cup of figs cut into medium cubes
· 3/4 cup coarsely chopped hazelnuts, toasted and skinned
· 3/4 cup brown sugar
· 3/4 cup granulated sugar
 

Preparation:

· Preheat oven to 190 degrees.
· Line 18 muffin cups with paper cups. Sift the flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Make a well in center of mixture and add the milk, eggs and melted butter. Quickly stir just to combine. Add the cranberries, figs, hazelnuts and both sugars and stir just to distribute the fruits, nuts and sugar evenly over the dough.
· Place the dough in paper cups, filling each to the top. Bake for 20-25 minutes until golden on top and a toothpick inserted in the center of the muffins comes out clean.