Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and nuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Sweet Potato Muffins Dessert Or Breakfast
1 1/2 Cups Packed Brown Sugar
1/2 Cup Canola Oil
1 Teaspoon Vanilla Extract
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
1 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Salt
4 Cups Canned Shredded Sweet Potato
1/2 Cup Raisins (Optional)
1 Cup Chopped Walnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.