Stewed Fruit Muffins
Sara L. Ambarian
These rich, aromatic muffins are delicious with an autumn or winter breakfast, or as a slightly-sweet accompaniment to a holiday dinner or buffet. Makes 12 regular or 18 small muffins. /
1 cup mixed dried fruit (or any combination of dried apples, apricots, peaches, pears, prunes, raisins, brown or yellow raisins, cranberries, and/or sour cherries)
–pack the whole fruit in the cup to measure, then chop into 1/4-inch pieces
3/4- 1 cup water (depending on how soft you want your fruit, use more water for softer fruit)
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon packed brown sugar, optional
Combine ingredients in a small saucepan, and cook at a simmer over medium-high heat. Stir frequently initially, then constantly as the liquid absorbs, until the fruit is rehydrated to your desired consistency (approximately 10-20 minutes.) Set aside to cool at least 15 minutes, before adding to muffin batter, or store in refrigerator up to several days. (This recipe also makes a nice topper for oatmeal or ice cream, and can be doubled to make a simple side dish/condiment for pork or poultry. For a topping, you may prefer to add the optional brown sugar. Serve warm or cold, as desired.)
1 1/2 cups all purpose or bread flour
1/2 cup whole wheat or buckwheat flour
1/4 cup flaxmeal, optional
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoons salt
3/4 cup milk
1/3 cup cooking oil
cinnamon-sugar, “Sugar in the Raw”, or decorative coarse sugar sprinkles, if desired
Preheat oven to 400 degrees. Grease muffin tins or line with paper muffin cups.
Combine the dry ingredients in a large bowl, and mix well. Combine egg, milk and oil in a small bowl or 2-cup liquid measuring cup, and beat egg lightly. Make a well in the dry ingredients, then pour in egg mixture all at once. Stir together until just moistened and fully mixed. Do not over beat. Batter should be lumpy. Gently fold in cooled stewed fruit.
Spoon batter into muffin tins, filling only to 2/3 of capacity. Sprinkle tops with cinnamon-sugar or decorative sugar, if a glazed top and sweeter muffin is desired. Bake 20-25 minutes for standard-sized muffins, 15-17 for small muffins. Serve warm or room-temperature, as desired. Makes 12 standard or 18 small muffins. Warm muffins are delicious with butter, or with butter and apple butter if you like a sweeter muffin.
Variation: You can make a similar muffin using 1 to 1 1/2 cups packaged mincemeat in place of the stewed fruit; however, the resulting flavor is a little more “grown-up”.
About Sara L. Ambarian
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Sara L. Ambarian is the author and illustrator of /A Bride’s Touch: A Handbook of Wedding Personality and Inspiration/. Sara is also a designer, wife, and mother with professional and personal experience in a wide range of subjects, including: arts and crafts, fashion, weddings, homeschooling, cooking, nature, and travel.