Panettone Muffins: ABC

Happy New Year!! 

The ABCers are now baking from the King Arthur Flour site.  So many good looking recipes there.  I am really excited about all the possibilities!  This month Panettone Muffins were chosen.  I am embarrassed to admit, being an Italian girl and all, I have never really cared for Panettone.  I always thought it was too dry.  Of course I have never tried to make it, I have always had the store bought variety.   So I wasn't really all the excited about these muffins.  I have to tell you though....these were good!  I didn't have a good variety of dried fruits to put in them, I only used dates and raisins (what I left over from Christmas cookies) and threw in some pomegranate arils and they still turned out really nice!  I can only imagine how good they would be with a nice mix of dried fruits in them! I also did not have the fiori di sicilia 

so I used some grated orange rind. 

These muffins were moist tender and delicious! 



 

 

You can see what the other bakers did with this recipe here.

 

 

 

Panettone Muffins

king arthur flour

Ingredients

• 1 1/2 cups diced dried fruit*
• 1/4 cup apple juice, orange juice, rum, or a mixture
• 1/4 cup butter
• 2 tablespoons vegetable oil
• 2/3 cup granulated sugar
• 2 large eggs
• 1/8 to 1/4 teaspoon Fiori di Sicilia, to taste
• 1 teaspoon vanilla extract
• 2 tablespoons King Arthur Cake Enhancer, optional, for enhanced freshness
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 2/3 cup milk
• 2 generous tablespoons coarse white sparkling sugar, for topping
• *Our Favorite Fruit Blend — diced apricots, raisins, pineapple cubes, chopped dates, and sweetened cranberries — is a good choice here

1)Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fruit and liquid in the microwave till very hot, then cooling to lukewarm/room temperature, about 1 hour.

2) Preheat the oven to 375°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

3) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugar until smooth.

4) Add the eggs, beating to combine.

5) Stir in the Fiori and vanilla.

6) Whisk together 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 and making sure everything is thoroughly combined.

7) Stir in the fruit, with any remaining liquid.

8) Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.

9) Bake the muffins for 18 to 20 minutes, or until they're a sunny gold color on top, and a cake tester inserted into the middle of one of the center muffins comes out clean.

10) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. Transfer them to a rack to cool.

Yield: 12 muffins.