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Fresh Fig Muffins

2 lg Fresh figs; finely chopped
2 c Flour
2 tb Flour
1/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1 c Milk
1 Egg; beaten
1/4 c Butter or margarine; melted

Dredge figs in 2 tbls flour, tossing lightly to coat; set aside. Combine remianing flour, baking powder and salt in a medium bowl; sift together 4 times. Stir together milk, eggs and butter; add to dry ingredients, stirring until moistened. Fold in reserved figs. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 450 degrees F for 20 minutes or until golden brown. Remove from pans. Serve warm.

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