Dried fruit muffins
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Golden raisins |
| 1 | cup | Finely chopped dried apricots |
| ¾ | cup | Currants |
| ½ | cup | Mixture of chopped citron peel; papaya or other dried fruit you may have or like |
| ½ | can | Pineapple chunks and juice; (14 oz can) (cut each chunk into 3 or 4 pieces) |
| 2 | cups | White flour |
| ½ | cup | Whole wheat flour |
| ¼ | cup | Oat bran |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| ½ | cup | Melted butter or cooking oil; (This amount can be reduced if fat conscious) |
| 2 | Lightly beaten eggs | |
| ¾ | cup | Milk |
| ½ | cup | Chopped nuts; (optional) or, save the nuts to sprinkle on the top (or put them on the bottom) of the muffins before cooking |
Directions
A
B
C
D
(fruit quantities are very flexible) Makes about 18
These muffins are very, very full of fruit, and are best eaten hot. To reheat, put one muffin in the microwave for about 20 secs. The full feeling will last a long time
Mix "A" together and let stand for half an hour or overnight.
Mix "B" in a large bowl.
Make a well in the center. Pour in "C" and mix lightly.
Add the fruit, and stir only until evenly distributed. Add "D".
Bake at 350 degrees until they begin to brown, and the tops spring back when touched. Be careful not to overcook., Posted to MM-Recipes Digest V5 #025 by B & H Fleet <edfleet@...> on Jan 24, 1998