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December 2006 Issue
Fruitcake Muffins
by Ronda L. Halpin
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Fruitcake has a bad name. So much of it is earned too. However, a traditional fruitcake is a thing of beauty. Filled with tidbits of dried fruit and crunchy nuts, it can be a great way to enjoy delicious and healthy ingredients. So, this month, I'm giving my own tribute to fruitcake with a muffin recipe that treats you in the spirit of fruitcakes. This recipe is chock full of fruit and nuts and ready to fuel you for the day.

While you can change the fruit and nuts called for in this recipe, I highly recommend making it as suggested at least once. Then, when you've got a baseline, you can easily tweak the recipe to include different ingredients and varying amounts.

The next time someone tells you that fruitcake is best used as a doorstop, smile and let them know you give a nod to the spirit of fruitcake and enjoy it as a breakfast muffin instead! Happy Holidays!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Fruitcake Muffins

  • 1 cup Unprocessed Wheat Bran
  • ½ cup Rolled Oats
  • ¼ cup Whole Wheat Flour
  • 1 ½ teaspoon Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Salt
  • ½ cup Buttermilk
  • 2 large Egg Whites; lightly beaten
  • 2 tablespoon Honey
  • 1 medium Tart Apple; peeled and grated
  • ½ Ripe Banana; mashed
  • 1 small Peach; chopped
Preheat oven to 350 F. Spray 2 muffin tins (24 cups total) with vegetable cooking spray. Combine the dry ingredients in a medium bowl. Combine the buttermilk, egg whites, honey and fruit in a small bowl. Blend together wet and dry ingredients, then divide batter evenly among the muffin cups. Bake about 15 minutes. Let cool before serving.
  • Yields: 24 muffins
  • Preparation Time:
 



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