Mini Fruit Cake Muffins

 Mini Fruit Cake Muffins

Ingredients:

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1/3 cup orange juice

1 tablespoon orange zest

1 teaspoon vanilla extract

1 cup mixed dried fruits (raisins, currants, chopped dates, candied peel)

1/2 cup chopped walnuts or pecans

Directions:

Preheat oven to 350°F (175°C) and line a mini muffin pan with paper liners.

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in orange juice, orange zest, and vanilla extract until combined.

Gradually fold the dry ingredients into the wet mixture until just incorporated.

Stir in dried fruits and chopped nuts evenly throughout the batter.

Spoon batter into prepared muffin cups, filling each about 3/4 full.

Bake for 15–18 minutes, or until a toothpick inserted comes out clean.

Cool slightly before serving or storing.

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes

Kcal: 165 kcal | Servings: 18 mini muffins