Recipe - Dried Fruit Muffins

A
1 One half cup Golden raisins
1 cup Finely chopped dried
apricots
Three fourths cup Currants
One half cup Mixture of chopped citron
peel; papaya or other dried
fruit you may have or like
One half cn Pineapple chunks and juice;
(14 ounce can) (cut each chunk
into 3 or 4 pieces)

B
2 cup White flour
One half cup Whole wheat flour
One fourth cup Oat bran
1 teaspoon Salt
1 tablespoon Baking powder

C
One half cup Melted butter or cooking
oil; (This amount can be
reduced if fat conscious)
2 Lightly beaten eggs
Three fourths cup Milk

D
One half cup Chopped nuts; (optional) or,
save the nuts to sprinkle
on the top (or put them on
the bottom) of the muffins
before cooking

(fruit quantities are very flexible)

Makes about 18

These muffins are very, very full of fruit, and are best eaten hot. To
reheat, put one muffin in the microwave for about 20 secs. The full feeling
will last a long time

Mix "A" together and let stand for half an hour or overnight.

Mix "B" in a large bowl.

Make a well in the center. Pour in "C" and mix lightly.
Add the fruit, and stir only until evenly distributed. Add "D".

Bake at 350 degrees until they begin to brown, and the tops spring back
when touched. Be careful not to overcook.,
Posted to MMRecipes Digest V5 #025 by B & H Fleet edfleet@nbnet.nb.ca on
Jan 24, 1998