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2 1/4 c. chopped fresh fig
1/2 c. dry sherry
2 c. flour
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. or more ground cinnamon
1 1/4 tsp. baking soda
1 1/4 c. sugar
1/2 c. salad oil
2 large eggs
1/2 c. chopped walnuts

In a thick saucepan, cook the pulp down until you have
about 1 1/4 cups. Add dry sherry and soak for 15 minutes. Do
not drain. In a large bowl combine flour, salt, ground nutmeg,
cinnamon, baking soda and chopped walnuts. In a large mixer
bowl combine 1 1/2 cups sugar, salad oil, and eggs. Blend in
flour mixture, gently stir in figs and sherry. Fill paper
muffin cups, set in muffin pans. Bake at 400 degrees for 15 minutes.
Makes about 24 muffins. Makes moist muffin.
Fresh Fig Bread with Sherry: Use same recipe as for
muffins. Use one large 5 x 9-inch loaf pan or 3 small loaf
pans. Bake at 350 degrees for 40 minutes. Bake bread until it feels
firm when gently pressed in center. Let cool in pan for 10
minutes. Invert on rack to cool. Muffins and bread freeze
well (up to a month or longer).

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