Fruitcake Muffins

fruitcake muffins




Fruitcake Muffins



1/2 c butter, at room temperature
1/2 c sugar
2 eggs
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 1/2 c flour
1/4 c orange juice
1 c mixed candied fruit (fruitcake mix)
1/2 c dried cherries






Preheat oven to 350 degrees. Line muffin pan with paper holders.

In a bowl whisk, flour, baking powder, cinnamon and nutmeg.

Beat together butter and sugar until light and fluffy.

Beat in eggs, one at a time. Beat in vanilla. Add flour just until blended, then add orange juice and mix well. Add candied fruit, dried cherries and pecans and mix until evenly distributed. Pour batter into muffin cups.

Bake for 25 minutes, or until tops are golden and cake tester comes out clean.

Cool in pan 30 minutes. Enjoy.

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1 (8 ounce) package cream cheese, softened

1⁄3 cup powdered sugar

1 egg, separated

1⁄2 teaspoon vanilla or 1/2 teaspoon almond extract

2 (8 ounce) packages refrigerated crescent dinner rolls

1 cup canned cherry pie filling

1⁄2 cup powdered sugar

1 -2 teaspoon milk




Preheat oven to 350 degrees.

In a large bowl, combine cream cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
Unroll crescent rolls and reserve four triangles for decoration.
Separate remaining dough into 12 triangles and arrange on a 15″ round baking sheet (Baking stone preferably) with points toward the center.
Roll dough into a 14″ circle to seal the seams.
Cut the center out with a glass and discard.
Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
Roll remaining dough into a rectangle; 6″ wide and 7″ long.
Cut lengthwise into 12 strips.
Twist strips and place in a spoke-like fashion over filling.
Press ends to seal at center and outer edges.
Brush strips with lightly beaten egg white.
Bake 25-30 minutes or until golden brown; cool slightly.
For Glaze: Mix remaining powdered sugar and milk until smooth.
Drizzle over coffee cake.

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