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Panettone Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 12 Dec 2010 19:24:42 -0800
v110.n043.2
Since it is getting close to Christmas I thought I better get this 
recipe out so if any of you want to make it you will have 
time.  Might have to substitute a couple of the ingredients.


* Exported from MasterCook *

                              Muffins, Panettone

Recipe By     :King Arthur Flour
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads/Muffins/Rolls            Ethnic
                  Holidays                        Italian

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  fruitcake fruit blend -- (8 - 9 oz),  NOTE
       1/4           cup  apple juice -- (2 oz), orange juice, rum, 
or a mixture
       1/4           cup  butter -- (2 oz)
    2        tablespoons  vegetable oil -- (7/8 oz)
       2/3           cup  sugar -- (4 5/8 oz
    2              large  eggs
       1/8      teaspoon  Fiori di Siclia -- to 1/4 ts, NOTE, to taste
    1           teaspoon  vanilla extract
    2        tablespoons  King Arthur Cake Enhancer -- (1/2 oz), opt, 
for extra moisture
    2          teaspoons  baking powder
       1/2      teaspoon  salt
    2 1/4           cups  King Arthur Unbleached All-Purpose flour -- 
(9 1/2 oz)
       2/3           cup  milk -- (5 3/8 oz)
    2        tablespoons  coarse white sparkling sugar -- (1 1/8 oz), 
for topping, NOTE

Mix the dried fruit and liquid in a bowl.  Cover the bowl, and let 
the fruit sit overnight.  Or speed up the process by heating fuit and 
liquid in the microwave till very hot, then cooling to lukewarm/room 
temp, about 1 hr.

Preheat the oven to 375F.  Lightly grease a standard muffin tin, or 
line with papers.

Beat together the butter, vegetable oil and sugar till smooth.  Add 
the eggs, beating to combine.  Stir in the Fiori and vanilla.

Whisk toogether the Cake Enhancer, baking powder, salt, and 
flour.  Stir the dry ingredients into the butter mixture alternately 
with the milk, beginning and ending with the flour.  Stir in the 
fruit, with any remaining liquid.  Spoon the batter evenly into the 
prepared pan, filling the cups quite full.  Sprinkle the tops of the 
muffins generously with the coarse sugar.

Bake the muffins for 18 - 20 min, or until they're a sunny gold color 
on top, and a cake tester inserted in the middle of one of the center 
muffins comes out clean.  Remove them from the oven, and transfer to 
a rack to cool.

Makes 12 muffins

Description:
    "These tender golden muffins mimic the flavor of Italy's classic 
Christmas bread, panettone."
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 215 Calories; 8g Fat (31.9% 
calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
48mg Cholesterol; 228mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : Fruitcake fruit blend - apricots, golden raisins, dates, 
diced pineapple and cranberries from King Arthur Flour

Fiori di Siclia is available from King Arthur Flour

Sparkling sugar is from King Arthur Flour