| Fruitcake Muffins
2 sticks of butter or margarine
2 cups of brown sugar
3 extra-large eggs or 4 small eggs
1 teaspoon
of salt
1 teaspoon of baking soda
1 teaspoon of almond extract
2 teaspoons of vanilla extract
1 cup of pear or fig preserves (or other desired flavor)
1 pound of candied pineapple
1 pound of candied cherries
1 cup of dates, chopped
2 cups of nuts, chopped
3 1/2 cups of all-purpose flour |
|
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add salt, soda, almond and vanilla extracts and preserves. Place fruit and nuts in a separate bowl. Sift part of the flour over top, then fold fruit mixture into batter. Mix well. Fold in remaining flour. Bake in well greased miniature muffin pans at 350ºF. about 15 minutes. Makes 120 muffins if using 1 3/4 inch diameter muffin cups. Fruitcake Muffins 2
3 eggs, separated
1 pound of dates, chopped
3/4 pound of red candied cherries
3/4 pound of green candied cherries
1 pound of pecans, chopped
3/4 cup of sugar
3/4 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
Beat egg whites; beat in egg yolks. Combine fruits and pecans; stir in dry ingredients. Mix well. Blend in eggs. Place batter in greased miniature muffin tins (about 2/3 full - pressed into tins). Bake at 300 to 325ºF. for about 30 minutes. Store in a container with apple slices. |
