As I write this post I am contentedly munching on a fresh muffin – hot from the oven…..you see I had to try one before I could post the recipe to ensure the adaptations I had made were successful. This muffin is good, not in a totally healthy way (see note at bottom of page), but it has a great taste and feel in the mouth. These are a bit lighter in texture than a traditional fruit cake but have the same rich flavour. Yummy as they are or with butter or add custard for a winter dessert as a cheats steamed pudding.
I had a bag of fruit and nut mix that was past its prime – and wanted to make something for Rob to take to share at work tomorrow…..so here they are….
- 2½ Cups of Dried fruit, cut into raisin sized bits if required
- 1 cup water
- ½ Cup (125 grams) Butter, cut in pieces
- ¼ Cup Dark brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- ¼ teaspoon each of orange, almond and lemon essence
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ Cup Coarsely ground nuts
- ¼ cup chopped walnuts
- 12 whole almonds
- Preheat the oven to 180ºC.
- Grease 12 muffin cups.
- Combine the water and dried fruit in a large saucepan over medium high heat.
- Boil for about 5 minutes (until the water is absorbed), then remove from heat,
- Add the butter and sugar, stir until the butter is melted.
- Let cool.
- Beat in the eggs and essences.
- Stir together the flour, baking powder, baking soda, ground nuts and walnuts.
- Blend into the fruit mixture.
- Spoon the mixture into the muffin cups ( ¾ full).
- Top each muffin with a whole Almond (or other nut of your choice)
- Bake in the oven for about 15-20 minutes (or until an inserted toothpick comes out clean).
Apologies Dad – I made these after you were here today.
Just did the maths on these…each muffin (if you made 12 from the mix) has almost 300 Calories!!!! Sheesh and I ate two of them at the same time!!!!!!