Categories: Breads, Muffins 
      Yield: 12 muffins 
  
------------------------------------JAM------------------------------------ 
      1 c  California dried figs 
      2 c  Cold water 
      1 c  Granulated sugar 
           Salt 
    1/4 ts Cloves 
 
-----------------------------------BATTER----------------------------------- 
  2 1/2 c  Sifted all-purpose flour 
      4 ts Baking powder 
      1 ts Salt 
      2 tb Granulated sugar 
      6 tb Shortening 
    3/4 c  Milk 
      2    Eggs 
  
  For Jam: Rinse and drain figs.  Clip stems and grind or chop figs fine. 
  Add water, bring to boil and cook and stir about 15 minutes or until water 
  is absorbed.  Add sugar, salt and spice.  Cook and stir until of thick 
  conserve consistency -- from 7 to 10 minutes. 
   
  Sift together flour, baking powder, salt and sugar.  Work shortening into 
  flour mixture.  Add milk and beaten eggs, stir to blend.  Divide batter 
  into 12 medium-sized greased muffin tins.  With a spoon, make a "well" in 
  top of each muffin.  Fill each "well" with spoonful of jam.  Bake in hot 
  oven (425 F.) about 18 minutes.  Serve hot with butter and remaining jam. 
   
  Source: 48 Family Favorites with California Figs 
  Reprinted with the permission of The California Fig Advisory Board 
  Electronic format courtesy of Karen Mintzias