YieldMakes 34 muffins (5 oz. serving size).
- 8½ oz. Golden Raisins
- 8½ oz. Dried Cherries
- 4 oz. Dark Rum
- 5 lb. Gordon Choice Basic Muffin Mix
- 4½ tsp. Trade East Ground Cinnamon
- 4½ tsp. Trade East Whole Fennel Seed
- 4½ tsp. Trade East Ground Coriander
- 3½ tsp. Trade East Ground Ginger
- 1½ tsp. Trade East Ground Allspice
- 1½ tsp. Trade East Ground Cloves
- 1½ tsp. Trade East Ground Nutmeg
- 44 oz. 1% Buttermilk
- 17 oz. Almond Paste
- 36 oz. Recipe: Candied Citrus Peels
- 4 ct. Markon® Fancy California Lemons
- 3 ct. Markon Fancy Navel Oranges
- 2 lb. Gordon Choice Granulated Cane Sugar
- 16 oz. Water
- 14 oz. Gordon Choice Granulated Cane Sugar
- 8 oz. Sliced Blanched Almonds
- 34 ct. Large Tulip Baking Cups
- 2½ oz. Gordon Choice Unsalted Butter
- 2½ oz. Powdered Sugar
- 17 oz. Vanilla Icing
Recipe: Candied Citrus Peels
1. Fill 2 medium sauce pots ¾ full with water and place on low heat.
2. Cut the citrus into quarters or eighths (depending on size), keeping the lemons and oranges separate.
3. Remove the skins, cutting as close to the flesh as possible. Cutting away too much white peel or rind will allow the candied peels to break down during cooking. Reserve the flesh for supremes or juice for other recipes.
4. Dice the peel/rind sections into ¼"-thick x ½"-long strips.
5. Boil the orange peels and lemon peels in separate pots for 10 minutes. Strain, keeping separate. Discard the liquid.
6. Fill the pots again and repeat the previous step to remove the bitter notes in the rind.
7. Place 1 lb. of sugar and 8 oz. of water to each pot and heat on medium, whisking until the sugar has dissolved.
8. Add the blanched lemon peels and orange peels to separate pots.
9. Simmer for 45 minutes, stirring occasionally to submerge the peels in the syrup.
10. Strain the syrup and reserve it for other recipes.
11. Add the remaining 14 oz. of sugar to a large stainless steel bowl and set out 2 half sheet trays fitted with roasting racks.
12. Work in batches using tweezers or a perforated spoon to add the strained citrus to the bowl of sugar.
13. Toss until the citrus is coated. Remove and add to the sheet trays, keeping the oranges and lemons separate.
14. Cool and package in deli containers. The citrus pieces should be firm and not sticky.
1. Heat a convection oven to 375°F.
2. Macerate the raisins and cherries, by first rinsing with hot water in a strainer to soften. Let the water drip away and transfer to a deli container. Add the rum and cover overnight or until the rum is absorbed. Flip the container to distribute the rum, as needed.
3. Sift together the muffin mix and all the spices in a mixing bowl. Whisk together once sifted to ensure the spices are evenly distributed.
4. Divide the almond paste into 34 ½-oz. portions and roll into balls.
5. Warm the buttermilk to 70-75°F and add it to the mixing bowl of a stand mixer fitted with a paddle attachment.
6. Mix the batter on low speed just until the muffin base and spices come together.
7. Fold the rum-soaked fruit, candied citrus, as well as the sliced almonds, using a spatula to disperse as evenly as possible.
8. Line a large muffin tin with tulip papers and use a 2-oz. scoop to place a single scoop inside each cup, followed by an almond paste ball in the middle, and then one final 2-oz. scoop. Tap the muffin tin on your work surface to remove air pockets.
9. Place the muffin tins on sheet trays and bake for 20 minutes or until a cake tester or toothpick comes out clean from the center of the muffin.
10. Remove the muffins from the trays and cool on an elevated roasting rack.
11. Brush the still-warm muffins with melted butter and immediately dust the tops evenly with powdered sugar.
12. Ice the tops in a zig-zag pattern using a pastry bag, or drizzle icing on the muffin tops.
13. Cool, then place in a covered storage container or baker's case for service.