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Fig Muffins

1/4 c Vegetable shortening
1/3 c Sugar
1 Egg, lightly beaten
1/2 c Milk
8 oz Dried calimyrna figs (about 20), trimmed of hard stems and coarsely chopped
1 c All-purpose flour
1/2 c Whole wheat flour
2 ts Baking powder
1/2 ts Salt

Preheat the oven to 375 degrees. Greas 12 muffin cups, 2-1/2 inches in diameter.

In a medium bowl, mix the shortening and sugar until smooth and well blended. Beat in the egg, then the milk. Add the figs and mix well.

Sift together the all-purpose and whole wheat flours, the baking powder and salt. Add to the fig mixture and stir briefly just to combine (do not overmix).

Fill each muffin cup about two-thirds full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffings from the pan and serve warm.

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