Fruitcake muffins

Love fruitcake? Too much hassle? Bake these muffins in 30 minutes - SOAKING TIME BEFOREHAND IS A FEW HOURS / OVERNIGHT

This recipe makes 12 muffins
CHECK NOTES AT BOTTOM FOR THE CAKE MIX AND LIQUID SUGGESTIONS

*400 g raisins and dried cranberry mix
*100 g preserved citrus peel, chopped                                                                                                       12 glacé cherries, whole
1 cup self raising flour, sifted
**1/2 cup water
**1/2 cup lime cordial                                                                                                                             *** 1 teaspoon spice (either cinnamon / ginger / mixed spice)

In a mixing bowl, soak the raisin-cranberry mix and citrus peel in the lime cordial-water for at least 2 hours (or overnight).

Preheat oven to 160 oC. Prepare 12-muffin pan. With the raisin-cranberry mix , citrus peel and liquid, stir in the self raising flour - the mixture will look a bit dry, but don’t add more liquid – stir till white of flour isn’t visible - spoon into muffin pan. With wet fingers, smooth the surfaces.  Press 1 cherry into each mixture.  Bake for 30 minutes. Let cool. Serve with double cream yogurt or whipped cream, custard or ice cream.

When cooled down, sift icing sugar on top /decorate with marzipan / brush with melted jam & extra glazed fruit. PERFECT GIFT!

*Cake mix – AS LONG AS IT WEIGHS 500 GRAMS, YOU CAN PLAY WITH THE INGREDIENTS … Use a mixture of raisins, cranberries, dried fruit (cut up), glacé cherries and nuts.

**Liquid MUST NOT BE FRESH JUICE OR MILK – it will go sour! Use any flavored soda / black coffee / brandy / whisky / vodka / OROS mixed with water / Rose’s Lime Cordial mixed with water / iced black coffee / flavored iced black tea / flavored black tea (apple & cinnamon tea bags with extra cinnamon is yummy).

***Spices – 1 teaspoon of cinnamon / ground ginger / mixed spices - optional.

Can be frozen.