Sunday, December 24, 2006

Christmas Fruitcake Muffins


1 1/2 cups flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
4 tablespoons (1/2/ stick) butter, melted
1/2 cup diced red and green cherries
1/2 mixed diced candied pineapple
1/2 cup raisins
2 teaspoons lemon zest
2 teaspoons orange zest


  1. Preheat oven to 400º.
  2. In a mixing bowl, stir together the flour, sugar, baking powder and salt.
  3. In a second bowl, mix together the egg, milk, and melted butter.
  4. Add the egg/butter/milk mixture to the flour to make a lumpy batter (do not over mix).
  5. Fold in the rest of the ingredients.
  6. Spoon the batter into muffin cups or tins, filling each cup about two thirds full. I usually line the cups with paper muffin shells.
  7. Bake at 400º until the muffins are plump, golden, and a toothpick inserted into the center of a muffin comes out clean; about 30 minutes.

Makes 12 muffins.

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