Panettone Muffins

Did you buy any of that candied fruitcake stuff and then hide it in the back of the cabinet? Maybe a year or two ago? That stuff lasts forever, so go ahead and use it up in a manner that will not alienate you from your loved ones like a fruitcake will. I saw the original recipe in a Williams Sonoma catalog, but it called for specialty ingredients I would have to order from them (tricky, aren't they?). I wanted to substitute whole wheat pastry flour and use ingredients I already had. After two tries, I began thinking about them during the day and I knew I had a keeper. Do use the cupcake papers because these stick to the pan even if you grease it.

PANETTONE MUFFINS                          

2 doz.

Adapted from Williams Sonoma

3 C. fruitcake fruit blend

1/2 C. apple juice, leftover wassail, orange juice, or a mixture

1/2 C. butter

1/4 C. olive oil

1 1/3 C. sugar

4 eggs

2 tsp. orange extract

2 tsp. vanilla

4 tsp. baking powder

1 tsp. salt

4 1/2 C. Whole Wheat Pastry flour

1 1/3 C. milk

Coarse white sparkling sugar

Mix dried fruit and liquid in a small saucepan. Heat just to warm up, cover and set aside.Line muffin tin with papers and preheat over to 375°. Cream butter, oil and sugar. Add eggs, beating to combine. Stir in extracts. Whisk together dry ingredients, then stir into creamed mixture alternately with milk. Stir in fruit and any remaining liquid. Spoon batter into muffin tins. Sprinkle tops with coarse sugar. Bake 18-20 min. Cool. 

© Being Fruitful, 2012