Fruit Cake Muffins
Delicious fruit cake muffins with dried figs and dried cranberries, quickly mixed and baked with oil and no butter. They are deliciously moist and ready in half an hour.
Pin Recipe
Print Recipe
Equipment
- Muffin mold
- Hand or stand mixer with whisk attachment
- Ice cream scoop large
- Saucepan
- Sharp knife
- Chopping board
Ingredients
- 1 Egg
- ¼ cup Granulated sugar
- ¼ cup Muscovado or turbinado sugar dark brown sugar for a more intense flavor
- ⅛ cup Milk
- ½ cup Sunflower or canola oil
- 2-3 tbsp Orange juice
- Orange zest from 1/2 orange
- 1 tbsp Vanilla extract
- ½ cup Flour
- ¼ cup Dried figs
- ⅛ cup Dried cranberry or raisins
- ¼ tsp Cinnamon
- ⅛ tsp Nutmeg
- ½ tbsp Baking powder
Instructions
- Add 1 Egg to a bowl and beat it with a mixer. Add ¼ cup Granulated sugar and ¼ cup Muscovado or turbinado sugar by the spoonful, till they become fluffy (mix for 3-5 min).1 Egg, ¼ cup Granulated sugar, ¼ cup Muscovado or turbinado sugar
- Then add ⅛ cup Milk, ½ cup Sunflower or canola oil, 1 tbsp Vanilla extract, and Orange zest , 2-3 tbsp Orange juice and mix a bit, then add ½ cup Flour ¼ cup Dried figs (chooped), ⅛ cup Dried cranberry, ¼ tsp Cinnamon, ⅛ tsp Nutmeg , and ½ tbsp Baking powder, and combine everything well with the mixer on medium speed.⅛ cup Milk, ½ cup Sunflower or canola oil, 2-3 tbsp Orange juice, Orange zest , 1 tbsp Vanilla extract, ½ cup Flour, ¼ cup Dried figs, ⅛ cup Dried cranberry, ¼ tsp Cinnamon, ⅛ tsp Nutmeg , ½ tbsp Baking powder
- Put the muffin cups on a baking tray or in a muffin rack and fill 2/3 with the muffin batter. As the batter is very runny, I used a large ice cream scoop to scoop the batter into the muffin tins.
- Bake in a preheated oven at 200 °C / 400 °F for 20 minutes.
- Once baked, leave to cool on a cooling rack.
Notes
Optional: Put a few cranberries or raisins, on top of the muffins just before baking.
Nutrition
Serving: 1Muffin | Calories: 317kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 120mg | Potassium: 144mg | Fiber: 2g | Sugar: 21g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg
Calories: 317kcal
Servings: 6 Muffins
