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Mini Fruit Muffin Rings w/Cranberry Butter

Source of Recipe

by Paula Hamlin, a wwr newsletter reader


List of Ingredients

Mini Fruit Muffin Rings w/Cranberry Butter

4 cups flour
3 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup finely diced walnuts
1 cup canned crushed pineapple (drained slightly)
5 eggs
1 cup oil
1 cup milk
1/2 cup FRESH strawberries, diced
1 teaspoon fresh orange zest

Stir together dry ingredients in a large bowl. Combine all wet
ingredients in another bowl. Add wet to dry and stir only enough to
combine. DO NOT OVER MIX! Fill mini brioche Gastroflex molds 3/4
full. Bake 8 to 10 minutes. Unmold and serve warm with a "pencil" of
the following butter inserted in the center.



Cranberry Butter

1 c. fresh or frozen thawed cranberries
1 1/2 cups powdered sugar
1 pound unsalted butter

Mix all together in a food processor until well blended. Chill
slightly, until easy to handle then roll into fat pencils and place on
a waxed paper covered cookie sheet to chill thoroughly. Cut into 2 "
lengths and store in a plastic zip bag for up to a week.


Recipe