| Christmas tree muffins |
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(makes 18) 1kg mixed fruit 410gm jar Robertson’s Fruit mince 175gm slivered almonds (or about 1 1/2 cups) 150ml whisky or port (or mini bottles you might like to use up!
Marinate the fruit and nuts in the whisky for 24 hours, or overnight. Tip: Wash out the fruit mince jar with the whisky to get every bit!
Next day beat together: 6 eggs with 300g melted regular butter. Fold into the fruit mixture, then fold in 4 cups plain flour, mixing lightly until combined.
Spoon into 12 lined muffin cups, using silicon or paper cups. With damp hands, smooth the tops. Bake in a preheated 150C oven for 45 minutes or until done when tested with a skewer (there should be no cake mixture sticking on it). Cool on racks.
When cold, wrap in red or green cellophane and tie with ribbon or tinsel. Add a bow or other Christmas decoration if you like.
Arrange them in a cupcake stand (or similar). This is my stand, designed for cupcakes, but its shape inspired this Christmas special!
As you can see, this makes an eye-catching Christmas decoration as well as providing lovely small gifts for drop-in guests to take home. |
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