Fresh Fig Muffins** – Baked Goods

—–PATTI – VDRJ67A—– 2 large Fresh figs — finely chopped

2 cups Flour

2 tablespoons Flour

1/3 cup Sugar

1 tablespoon Baking powder

1/2 teaspoon Salt

1 cup Milk

1 Egg — beaten

1/4 cup Butter or margarine — melted

Dredge figs in 2 tbls flour, tossing lightly to coat; set aside. Combine remaining flour, baking powder and salt in a medium bowl; sift together 4 times. Stir together milk, eggs and butter; add to dry ingredients, stirring until moistened. Fold in reserved figs. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 450~ for 20 minutes or until golden brown. Remove from pans. Serve warm.