Panettone Muffins

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.

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.

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

Add the eggs, beating to combine.

Stir in the Fiori and vanilla.

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.

Stir in the fruit, with any remaining liquid.

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

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.

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.

Don't want to microwave the dried fruit? Simply mix it with the liquid, cover, and let it rest at room temperature overnight.

Using 1/8 teaspoon Fiori di Sicilia will give you a mild hint of flavor; 1/4 teaspoon will be much more assertive.

Looking for more ways to use your Fiori di Sicilia ? Try it in other flavorful recipes like Cranberry Orange Braided Bread , Colombe Pasquale (Easter Dove Bread) , Mardi Gras King Cupcakes , and Our Easiset Stollen .