Makes 60 mini-muffins or 30 large muffins
1 stick butter
1 cup brown sugar
2 small eggs
1/2 teaspoon each salt
1/2 teaspoon baking soda
1/2 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 cup pear or fig preserves (or other desired flavor)
1/2 pound candied pineapple
1/2 pound candied cherries
1/2 cup dates, chopped
1 cup nuts, chopped
1-3/4 cup all-purpose flour
1. Preheat oven to 350 degrees F. and grease muffin tins. In a large bowl, beat together butter and sugar and beat in eggs one at a time. Mix in salt, baking soda, almond extract, vanilla extract and preserves.
2. Put fruit and nuts in a bowl and dredge in about half the flour. Add fruit, nuts and flour to batter and fold in the rest of the flour. Pour batter into muffin tins and bake 15 minutes for standard-sized muffins or 10 minutes for mini-muffins.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!