Ingredients
1/2 cup sherry6 tablespoons sugar2 tablespoons margarine3/4 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon ground cinnamon1 large egg1/4 teaspoon vanilla extract1/2 cup finely chopped dried apricots1/2 cup finely chopped dates1/2 cup finely chopped green candied cherries1/2 cup finely chopped red candied cherries3/4 cup finely chopped candied pineapple1/4 cup raisins1/4 cup golden raisins1/2 cup finely chopped walnuts
Preparation
Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened.
In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.
