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 optimistic about a muffin recipe bearing its 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.
- 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
