Grammy's Fruitcake Mini-Muffins (Almost) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box Pillsbury Date Quick Break & Muffin Mix (discard dates and nuts)
1 cup whole milk
1/3 cup vegetable oil
2 eggs
8 oz. candied cherries, cut in half
8 oz. candied pineapple
2 cups walnuts
2 cups pecans
cooking spray
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Directions: |
Directions:Heat oven to 400ºF*
Spray mini-muffin pans with cooking spray.
Combine mix, milk, oil and eggs in a large bowl. Stir 50-75 strokes until blended.
Combine batter with candied fruit and nuts. Spoon into muffin cups, filling about 3/4 full. (There should be just enough batter to hold the fruit and nuts together).
Bake for 20 minutes, until golden brown (note: this is longer than the package directions).
Be careful removing muffins from the pan -- you may need to use a butter knife around the edges to loosen them -- they are prone to falling apart before they are fully cooled.
*If using a dark pan, decrease oven temp by 25º
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Number Of
Servings: |
Number Of
Servings:48 mini muffins |
Personal
Notes: |
Personal
Notes: This is the result of MANY years of trial and error... trying to recreate my Grammy's fruitcake muffins.
Everyone agrees that this is pretty darn close!
Note: Pillsbury discontinued the nutbread variety that my Grammy always used in this recipe. The date nut bread -- with the pouch of dates discarded -- is the closest I've found to the original.
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