Dredge figs in 2 tbls flour, tossing lightly to coat; set aside. Combine remaining flour, baking powder and salt in a medium bowl; sift together 4 times. Stir together milk, eggs and butter; add to dry ingredients, stirring until moistened. Fold in reserved figs. Spoon batter into greased muffin pans, filling two third full. Bake at 230ºC for 20 minutes or until golden brown. Remove from pans. Serve warm.