Manchego and fig muffins
1 3/4 c. (8 oz) all-purpose flour
1 tbs. (1/2 oz) sugar
1/2 tsp. kosher salt
2 tsp. baking powder
1 c. (8 oz) milk
1 stick (4 oz) butter, melted and cooled slightly
3 oz. manchego cheese, shredded
4 oz. dried figs, chopped
Preheat oven to 350* and place rack in center of oven. Grease a 12-muffin tin.
Combine flour, sugar, salt, and baking powder in large bowl.
Combine milk, eggs, and butter in large bowl. Add dry ingredients to wet ingredients and mix just until combined. Fold in cheese and figs.
Distribute batter evenly between muffin tins. Bake for about 28-32 minutes, or until muffins are golden brown. Allow to cool in pan on cooling rack for 5 minutes. Remove muffins from pan and allow to cool.