As I said in my first post delicious. magazine launched in November 2001 and since I am using each month's previous magazines I will have to start with issue 2 which was for Jan/Feb 2002.
After having a through look through the magazine there seemed to be an extraordinary amount of seafood recipes in it. I am not a huge fan of seafood. I think part of it is because my mother did not like seafood at all and the other part is that since I live in a inland rural area it is difficult to get good fresh seafood that is not outrageously priced. I did manage to find a few recipes that piqued my interest along with one that I had made before but had forgotten about.
Valli Little's Fruit Mince Muffins on page 53 are a great way to use up the last of the fruit mince from Christmas. It is a great recipe that produces a soft, moist muffin which is great for breakfast. I decided to go with this recipe as I made my own fruit mince in October last year but I never got around to making any fruit mince tarts for Christmas so I have a very large jar of it in the fridge to use up. I think I will definitely be making several batches of these muffins.
Fruit Mince Muffins
- 300g plain flour
- 75g brown sugar
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp ground cinnamon
- 1/4 cup chopped pecans or walnuts
- 250g fruit mince
- 300ml buttermilk
- 75ml milk
- 4 tbs vegetable oil
- 1 egg
- Icing sugar, to dust
- Preheat oven to 180°C. Grease or line the muffin pans.
- Sift the flour, sugar, baking powder, bicarbonate soda and 1/2 teaspoon of salt in a bowl. Add the cinnamon, pecans and fruit mince and stir to combine.
- In a separate jug, mix together the buttermilk, milk, oil and egg. Fold into the dry ingredients until just combined.
- Fill the greased muffin pans with the mixture and bake in the oven for 20-25 minutes until cooked through. Set aside to cool slightly. Dust with icing sugar before serving.