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Figgy Muffins

125 g Wholemeal flour; (4oz)
2 ts Baking powder
100 g Bran; (3oz)
25 g Soft brown sugar; (1oz)
125 g Dried figs; de-stalked and chopped (4oz)
300 ml Skimmed milk; (1/2 pint)
1 sm Egg
3 tb Corn oil; plus extra for greasing

Sieve the flour and baking powder into a bowl.

Stir in the bran, sugar and chopped figs.

Mix the liquid ingredients together and pour into the bowl.

Stir well and divide the mixture between 12 well oiled, deep patty tins.

Bake for about 25 minutes.

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