(moved) Fruitcake Muffins

Source: Gail Dubovsky

Yield: 18 - 24 normal-size muffins

Rating: 4

Ingredients

• 6 Tbsp. butter, softened
• 1 c. light brown sugar, firmly packed
• 2 eggs
• ¼ c. sour cream
• 1 c. all-purpose flour
• ½ tsp. salt
• ¼ tsp. baking soda
• 1 tsp. ground cinnamon
• ½ tsp. ground cloves
• 1/8 tsp. allspice
• 1/8 tsp. ground nutmeg
• 1 c. golden raisins
• 1 ¼ c. candied cherries, cut in half
• 1 c. candied pineapples, cut into pieces as large as the halved cherries
• 1 c. coarsely-chopped pecans

Directions

1. Cream butter.
2. Gradually add sugar and beat until light and fluffy.
3. Beat in eggs, one at a time.
4. Add sour cream.
5. In a separate container, mix flour, salt, baking soda, and spices.
6. Mix the flour mixture into the wet mixture.
7. Set aside enough halved cherries to decorate tops of cakes.
8. Stir in raisins, pineapple, remaining cherries, and nuts.
9. Line two-inch muffin cups with papers.
10. Fill papers 3/4 full.
11. Press a halved cherry into the top of each cake in the center.
12. Bake in a pre-heated 350 degree oven 25 to 30 minutes.
13. Remove cakes from pans and cool on wire rack.

Estimated Nutrition

From 2015, per muffin: 125 cal, 3 g fat, 21 mg cholesterol, 67 mg sodium, 23 g carbs, 1 g fiber, 1 g protein.

Notes

• Givens Lane 2014 modifications: ½ dark brown sugar and ½ light brown sugar; extra spices for cinnamon, cloves, allspice, and nutmeg; no pecans; for mini-muffin cups, 22 minutes cooking time; for full muffin cups, 26 minutes cooking time (slightly too little -- add 2 minutes next time?)
• Givens Lane 2015 modifications: extra spices; no pecans; full muffin cups for 29 minutes
• 2016 notes: buy decorative muffin liners, two more 12-count muffin pans (check width)