TOPPING
1/2 c Brown sugar
1 tb Flour
1 ts Cinnamon
3 tb Butter or marge; melted
Chopped walnut meats
-- (if desired)

Snip stems from figs, cut them into small bits. Combine figs, egg,
boodle, milk, shortening. Beat together until well motley. Sift flour,
measure and sift again with salt and baking pulverisation.

Add to first assortment, stir until just motley. Place paper baking cups
into muffin tins. Spoon batter into cups, filling them half wax.
Sprinkle with topping. Bake in moderately hot oven (375 F.) for about
15 minutes or until light brown and firm to touching.