Panettone Muffins

Panettone Muffins

I discovered this recipe the last time I ordered Fiori di Sicilia for my biscotti recipe. King Arthur Flour is the oldest flour company in America and has served my baking needs well. I have never paid much attention to their recipes but this one caught my eye. Now I must tell you, I am a Panettone snob. I enjoy the real thing and was cautiously optomistic about a muffin recipe bearing it’s name. Well, I have to say, although not Panettone they are quite delicious. As soon as I put them in the oven … it smelled like Christmas!  The recipe yields 12 but when I used the red tulip muffin papers that I also ordered from King Arthur the recipe only filled  8 of the muffin cups. The one change I made to this recipe was replacing the vegetable oil called for with extra-virgin olive oil.

 

Ingredients:

  • 1 1/2 cups mixed candied peel (fruitcake type)
  • 1/4 cup orange juice
  • 1/4 cup unsalted butter
  • 2 tablespoons extra-virgin olive oil (Delicate)
  • 2/3 cup sugar
  • 2 large eggs
  • 1/4 teaspoon fiori di sicilia
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 2/3 cup milk
  • 2-3 tablespoons course white sparkling sugar

Mix the dried candied fruit and orange juice in a small bowl, cover and let sit overnight.
Beat together the butter, oil and sugar until smooth. Add the eggs, beating to combine.
Stir in the Fiori di Sicilia and vanilla.
In a separate bowl combine the baking powder, salt and flour.
Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour.
Add the fruit including any remaining liquid in the bowl.

Panettone Muffins

Preheat oven to 375*

 

Spoon the batter into a lightly greased muffin tin or line with papers. Sprinkle generously with the white sparkling sugar, which really makes these muffins a special treat. If you use the tulip papers (which are festive and looked great on the buffet table)  divide the batter equally for 8 muffins. I baked them for 26 minutes until they were slightly golden.

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