Makes 18 Muffins
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat 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 2% low-fat milk
2 large eggs
1 cup unsalted butter (1/2 pound -OR- 2 sticks), melted and cooled
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup Calimyrna figs, diced
3/4 cups hazelnuts, coarsely chopped, toasted and skinned -OR- walnuts, coarsely chopped
3/4 cup brown sugar, packed
3/4 cup granulated sugar
Preheat oven to 375°.
Line muffin pan with 18 paper liners.
Sift the flours, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Make a well in the center of the dry ingredients and add the milk, eggs and cooled, melted butter. Stir to combine. Add the cranberries, figs, nuts and the sugars. Stir until fruits and nuts are evenly distributed throughout the batter – but do not over mix.
Using a large cookie scoop, evenly distribute the batter amongst the paper liners in the muffin pans. Bake for 15-18 minutes -OR- until the tops are browned and a toothpick inserted in the center of the muffins comes out clean.
Let cool in the pan for 5 minutes and then transfer muffins to a cooling rack. Serve warm or at room temperature. Store in an airtight container.
source modified from The Barefoot Contessa Cookbook/The Food Network