Fig-Brown Sugar Muffins II

The muffins have a beautiful domed top, 

with the recipe adjustments I made.

The presentation on a cake stand is much prettier

when the muffins are not so fragile.

The modifications I made to the original recipe,

 I find resulted in a much better muffin.  

I reduced the canola oil to 1/2 cup

I increased the egg to 2

and 

I increased the all-purpose flour to 1/2 cup.

By reducing the oil quantity, the liquid amount was less, and even though the 

additional egg adds liquid, it is a great binder.  Plus the additional flour

helped to thicken it all. 

The original recipe, the batter was so loose, it was like liquid you 

could pour into the muffin cups. 

With the modifications, the batter was thick and scoop-able.

As Always, 

ENJOY!