1 ½cupdried fruit(I used cherries, cranberries, apricots, and candied ginger)
¼cupapple juice, orange juice, or rum(I used half apple cider and half rum)
¼cupbutter
2tablespoonsvegetable oil
⅔cupgranulated sugar
2eggs
⅛teaspoonlemon extract
1teaspoonvanilla extract
2teaspoonsbaking powder
½teaspoonssalt
2 ¼cupall-purpose flour
⅔cupmilk
2tablespoonscoarse sparkling sugar for topping
Instructions
Combine dried fruit and apple juice/liquid. Soak overnight, stirring occasionally.
Line a 12-cup muffin tin with paper liners. Cream the butter, oil, and sugar until smooth and creamy. Add eggs and extracts. Mix dry ingredients, and add to the batter, alternating with the milk. You should begin and end with the flour. All flour should be incorporated, but do not overmix. Stir in the fruit and its liquid. Divide the batter among the muffin cups; they will be full. Sprinkle sparkling sugar on top. Bake at 375F for 18-20 minutes (mine took 16), until a toothpick in the center comes out clean.