1 1/3 c graham crumbs, divided
3/4 c flour
1 1/4 tsp. baking powder
1/2 tsp. + 1 pinch salt, divided
1 stick butter, room temperature
2 1/2 T cold cubed butter
3/4 c granulated sugar
2 large eggs
1 1/2 tsp vanilla
3/4 c milk
1/3 c chopped figs
1/3 c chopped dried plums
1/3 c chopped fresh apple
1/3 c light brown sugar
Preheat oven to 350*. Line a 12-cup muffin tin with cupcake liners.
Combine 1 c graham crumbs, flour, baking powder an 1/2 tsp salt in a bowl. Set aside. In a large bowl of an electric mixer beat butter and granulated sugar until light and fluffy (about 2-3 minutes); beat in eggs and vanilla and milk. Add dry ingredients and mix until combined. Mix in figs, plums and apple. Using a large scoop, fill each liner 3/4 full.
Combine 1/3 c graham crumbs, brown sugar, cold cubed butter and pinch of salt. Mix until a course crumble. Divide among the 12 muffin cups.
Bake for 24 - 28 minutes or until toothpick in center comes out clean.
This recipe adapted from food network magazine.
Happy Fall!
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