I saw a tasty recipe for fig cornmeal muffins in the New York Times and I tinkered with it.

• 1 cup figs
• 1/2 cup cranberries (mine happen to be frozen–bought too many fresh cranberries at thanksgiving, but they are coming in useful now)
• 1 C almond meal
• 1/2 C cornmeal
• 1/4 cup oatmeal
• 1/4 cup whole wheat flour
• 1T Baking powder
• 1 t baking soda
• 1/2 cup orange juice
• 2 eggs
• 1 cup yogurt (i used blueberry because that’s what we had. plain would be ok)
• 3 T agave syrup

1. Beat eggs.
2. Add baking powder & baking soda.
3. Add flours.
4. Add orange juice Stir until moist (you may need to add a little water). Add agave, figs, and cranberries
5. mix well with a fork
6. Fill muffin  cups lined with papers.
7. Bake at 350 for 30 mins until golden.
8. Serves 12.