These brunch muffins I share with you today is one of the easiest and most delicious of all recipes. Moist, filled with fruit and wallnuts, more like bread then a cake, all made in one bowl. Gets better as ages. Childeren love them. Try it you'll like it.
- 3 cups flour
- 3/4 cup packed brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs, beaten
- 1 1/2 cups yogurt or buttermilk(milk+2 tbs vinegar)
- 1/2 cup butter, melted
- 1 tbsp vanilla extract
- 1 cup mixed dried fruit cut into small pieces
- 1/2 cup shelled and slivered walnuts
- 12 whole walnuts
Preheat oven to 350 °F (180 °C). Butter one 12 cup muffin tin. Lightly beat eggs. In a large bowl, combine flour, sugar, baking powder, and salt.
Make a well in the centre and add eggs, yogurt / buttermilk, butter and vanilla extract. Mix with dried fruit and walnuts; stir just until combined. Fill prepared muffin tins two- thirds full, smooth tops and decorate each with a whole walnut.
Bake until a tester inserted in centres comes out clean. (About 30 minutes) Let cool in pan for 10 min. Remove cakes from muffin pan and transfer to rack to cool completely.