Cranberry Harvest Muffins

Makes 18 lg. muffins

(This batter can be made a day ahead, and scooped and baked before breakfast.)

3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 T. ground cinnamon
2 t. ground ginger
1 1/4 c. whole milk
2 extra-large eggs
1/2 lb. butter, melted and cooled
1 1/2 c. coarsely chopped fresh cranberries
1/2 c. medium-diced figs
3/4 c. coarsely chopped hazelnuts, toasted & skinned (walnuts would work, too)
3/4 c. brown sugar, packed
3/4 c. granulated sugar

Preheat oven to 375 degrees.

Line 18 muffin cups with paper liners. Grease the top of the muffin pan with butter or shortening to make it easier to take muffins out.

Sift together flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly JUST TO COMBINE.

Add cranberries, figs, hazelnuts, and both sugars and stir just to distribute everything throughout the batter.

Spoon batter into paper liners, filling each one to the top. Bake for 20-25 minutes until browned on the top and a toothpick comes out clean.