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Bake these Glazed Fruit Cake Mix 30-Day Muffins now and enjoy the perfect blend of tradition and freshness
Glazed Fruit Cake Mix 30-Day Muffins are a delightful twist on a beloved classic. Rooted in the rich history of holiday fruit cakes, these muffins bring the warmth of tradition to modern-day kitchens. Their creation reflects the love of baking passed down through generations, combining convenience with the timeless flavors of candied fruits and mixed peel.
Beyond their nostalgic charm, these muffins offer benefits for busy schedules, lasting freshness, and a versatile base for creative add-ins. Perfect for any season, they redefine the joy of baking with a dash of heritage and a sprinkle of innovation.
Glazed Fruit Cake Mix 30-day Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
A classic recipe reinvented for lasting enjoyment, Glazed Fruit Cake Mix 30-Day Muffins
Ingredients
- 2 cups crushed Weet-Bix (Weetabix)
- 2 1/2 cups Whole Wheat bread flour
- 1 tsp salt
- 3 tsp bicarbonate of soda
- 1/2 cup coconut
- 1/2 cup glazed fruit cake mix
- 1/2 cup glazed mixed peel
- 1/2 cup yellow dried sultanas
- 2 medium eggs
- 1 1/2 cups Demerara brown sugar
- 2 cups milk
- 1/2 cup oil
- 1 tsp vanilla essence
Instructions
- In a big bowl, combine Weet-Bix, bread flour, salt, bicarbonate of soda, and coconut. Stir them together well.
- In another bowl, whisk together the eggs, sugar, milk, oil, and vanilla.
- Then, pour this mixture into the bowl with the dry ingredients and mix.
- If you’re baking all the muffins at once, let the batter sit for about 15 minutes to thicken.
- Use cupcake liners in your muffin pan for easy cleanup. If not using liners, grease the muffin pan with a cake release spray or oil.
- Spoon the batter into the liners, filling them about ¾ full. Bake at 200°C (400°F) for ±25 minutes, depending on your oven
- Check if they’re done by inserting a skewer, it should come out clean.
- If the muffins are still a bit wet in the center, turn off the oven and leave them inside for 5 more minutes. The heat will finish cooking them.
- TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month
Notes
Created, Prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 302
- Sugar: 26.2 g
- Sodium: 472.2 mg
- Fat: 9.6 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 50.7 g
- Fiber: 2.2 g
- Protein: 5.2 g
- Cholesterol: 22.5 mg
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Esme, I bet these are so good! I’m going to save this and make it soon. I’ll enjoy it with my morning coffee. Thank you for sharing with us at The Crazy Little Lovebirds link party #76.
Hope you will enjoy them, Steph. They are so delicious. My husband, not a ‘fruit cake’ eater, only selected these out of all the different types we made. let me know what you think please.
I think of Christmas and New Year’s when I ear fruit cake!
Thank you for sharing, Esme. I hope you had a wonderful valentines!
Take care and best wishes.
Thanks, these came about as I had some left over glazed fruit from our Christmas baking, and now this is our new favorite 30-day muffin add in