Fruit and Nut Muffins

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.

Awesome Texture & Taste

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

1. Preheat the oven to 180ºC.
2. Grease 12 muffin cups.
3. Combine the water and dried fruit in a large saucepan over medium high heat.
4. Boil for about 5 minutes (until the water is absorbed), then remove from heat,
5. Add the butter and sugar, stir until the butter is melted.
6. Let cool.
7. Beat in the eggs and essences.
8. Stir together the flour, baking powder, baking soda, ground nuts and walnuts.
9. Blend into the fruit mixture.
10. Spoon the mixture into the muffin cups ( ¾ full).
11. Top each muffin with a whole Almond (or other nut of your choice)
12. 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.

 

Dried Fruit and Mixed Nut Muffins

 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!!!!!!