With presentations to do at work this week, I was in search of a new muffin recipe to bring into the customers. I decided to give this recipe a try mostly because I had a cup of fruit cocktail in the fridge that needed to be used up. It turned out to be a nice choice and I was pleasantly surprised. They were moist, just sweet enough, and nicely flavoured by all the bits of fruit. Nice for change over my usual muffin choices of carrot muffins or bran muffins. If you have some extra fruit cocktail kicking around, you might like to give them a try too!
Fruit Muffins(adapted from Company's Coming Muffins and More)
Makes 16 regular size muffins
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup butter
1 cup milk
1 cup diced canned fruit, drained
In a large bowl, mix the dry ingredients together and set aside. In another smaller bowl, cream butter and sugar and then the egg. Mix in the milk, vanilla, and the fruit. Make a well in the dry ingredients and pour in the wet ingredients. Mix together, just to moisten. Do not over mix. Batter will be lumpy. Fill greased muffin pans or use paper liners. Fill to 3/4 full. Bake in 400F oven for 20-25 minutes or until tops spring back when touched. Remove from oven and let rest 5 minutes before removing from pan.