I have joined the on line monthly baking challenge to bake something every month with a group of other bloggers and we post on line pics of the results. What fun it has been to look forward to the recipes. Most are ones I have never baked before so it’s an adventure-All the recipes will come from the King Arthur Flour website. If you would like to take the Avid Baker’s Challenge of 2013 click here.
First up-Panettone Muffins- Skill Level- Easy
I loved eating Panettone Bread during the holidays and have always used Kathy Resberg’s recipe from the Italian Village for Panettone Bread Pudding so I was game for an easier version of this delectable holiday bread. The recipe did not disappoint.
Chop into small pieces and soak with liquid
From the King Arthur Flour Website
- 1 1/2 cups diced dried fruit*
- 1/4 cup Agavero Orange Liquor
- 1/4 cup butter
- 2 tablespoons vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 teaspoon orange flower water , to taste
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/4 cups bread 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 and is sold on the web site, but I just used dried papaya and mango.
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.
Bakers’ Notes of Changes that I made from the Original Recipe
Changes to the formula-
I changed the King Arthur fruit to just dried pineapple and mango and it worked just fine. I also microwaved the fruit for 2 minutes in the Agavero and put it in the fridge to chill quicker.
I did not have Fiori Di Sicilia and don’t live in a town that carries it, so I substituted Orange Flower Water from France. It gave it a delicate orange flavor.
I also omitted the Cake Enhancer with no visible effects. I will probably freeze these so no need to worry about a long shelf life.
I used bread flour because it’s what I had, it worked fine.
I filled the muffin cups full and they rose perfectly. I sprinkled with Swedish Pearl Sugar. The crumb was light and airy and the fruit was a nice addition. They were astonishingly delicious.