Fig Jam Muffins

Directions

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   1. Preheat the oven to 350°F. Line two standard 12-count muffin tins with paper liners (recipe makes 16 give or take).
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   2. Whisk together the flour, cinnamon, baking soda, and salt in a small bowl. Whisk together the buttermilk, eggs, and vanilla in another small bowl.
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   3. Beat the brown sugar and butter in the bowl of an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy. Add small amounts of the flour and buttermilk mixtures alternately into the batter, beginning and ending with the flour mixture. Fold in the figs.
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   4. Using an ice cream scoop, scoop the batter into the muffin tins, filling each three-quarters of the way full. Bake for about 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove pans from the oven and let muffins cool for 10 minutes in the pans. Transfer the muffins to a wire rack and let muffins cool completely.
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   This recipe is adapted from The Craft of Baking by Karen DeMasco.