Categories: Breakfast, Breads 
      Yield: 16 cakes 
  
     10    California dried figs 
           -- (stewed and drained) 
      2    Eggs 
    1/2 c  Sugar 
    1/2 c  Milk 
      3 tb Shortening; melted 
  1 1/2 c  Sifted all-purpose flour 
    1/2 ts Salt 
      2 ts Baking powder 
 
----------------------------------TOPPING---------------------------------- 
    1/2 c  Brown sugar 
      1 tb Flour 
      1 ts Cinnamon 
      3 tb Butter or margarine; melted 
           Chopped walnut meats 
           -- (if desired) 
  
  Snip stems from figs, cut them into small bits.  Combine figs, eggs, 
  sugar, milk, shortening.  Beat together until well mixed.  Sift flour, 
  measure and sift again with salt and baking powder. 
   
  Add to first mixture, stir until just mixed.  Place paper baking cups into 
  muffin tins.  Spoon batter into cups, filling them half full.  Sprinkle 
  with topping.  Bake in moderately hot oven (375 F.) for about 15 minutes 
  or until light brown and firm to touch. 
   
  Source: 48 Family Favorites with California Figs 
  Reprinted with the permission of The California Fig Advisory Board 
  Electronic format courtesy of Karen Mintzias