Makes a dozen and a half of muffins

Ingredients

  • 2 cups gluten free flour
  • 2 & 1/4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter (soft)
  • 3/4 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 pint of fig preserves or 2 cups of chopped figs
  • 1 cup chopped walnuts

Instructions

  1. Preheat the oven to 360°F. Grease a 12-cup muffin pan or line with cupcake liners.
  2. Chop up figs and walnuts.
  3. In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Set aside.
  4. Whisk the granulated sugar, brown sugar, butter, and milk in a medium bowl. Add the eggs and vanilla extract and mix.
  5. Slowly add the wet ingredients to the dry ingredients and whisk together until just combined. Gently fold in the figs and the walnuts.
  6. Spoon the batter into the prepared muffin cups.
  7. Bake for 20-25 minutes or until the tops of the muffins are golden brown and toothpic comes out clean.