Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Per Serving: 304 calories; protein 4.2g; carbohydrates 40.9g; fat 14.6g; cholesterol 49.1mg; sodium 283.5mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.