Fruit Cocktail Muffins

The summer is still here and what could be more suitable to bake than Fruit Cocktail muffins? I made it easy for myself and bought a can with Del Monte’s Fruit Cocktail in the supermarket. 😉 😀

Recipe (makes 12 big muffins)


  • 240 g (2 cups) plain/all-purpose flour
  • 280 g (1 2/4 cups) caster sugar
  • 3 teaspoons baking powder
  • a pinch of salt
  • 80 g (6 tablespoons) unsalted butter, at room temperature
  • 250 ml (1 cup) whole milk
  • 2 eggs
  • ½ teaspoon pure vanilla extract
  • 1 can (425 g) Del Monte’s Fruit Cocktail in Juice


  • I can (425 g) Del Monte’s Fruit Cocktail in Juice
  • Icing/confectioners’ sugar

Preheat the oven to 170 degrees C (325 degrees F) Gas 3.

Put the flour, sugar, baking powder, salt and butter in a bowl. Whisk all the ingredients until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth.

Let the Fruit Cocktail drain off  in a strainer. Pour it into the bowl with the rest of the ingredients and  continue mixing until the fruit is incorporated.Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 30 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.

Finally, decorate the muffins with icing/confectioners’ sugar and Fruit Cocktail.

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