Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
1 ½cupplain flour
½tspbaking soda
¼tspsalt
½cupbuttermilksee note
1egg
½tsporange extract
¼cupunsalted butterroom temperature
½cupfresh figsdiced
½cupdried apricotsdiced
Instructions
Preheat the oven to 400 degrees. Spray a 12-cup muffin pan with cooking oil or butter generously.
In a medium bowl, whisk together the flour, baking soda and salt.
Beat together the butter and brown sugar until light and fluffy (2-3 minutes with a stand mixer)
Whisk together the egg, buttermilk and orange extract.
In turns add the dry ingredients and liquids to the butter. Be careful not to overmix.
Fold in the apricots and the figs.
Fill the muffin cups ¾ full.
Bake at 400 degrees for 5 minutes then turn the oven down to 350 degrees and continue baking for another 15 or until done
Recipe Notes
Note: If you do not have buttermilk, add ½ tsp vinegar to ½ cup of milk. Stir it together and let it sit for 5 minutes before proceeding with the recipe.