Whole Wheat Tutti Frutti Muffins

While the fruits were soaking for a Rum soaked Christmas Fruitcake, the kiddo could not be forgotten. These yummy tutti frutti mini muffins are soft, spongy and speckled with bursts of color. And they are a breeze to make.

Ingredients:

1 cup Whole wheat flour + 1 tablespoon Whole wheat flour
1 teaspoon Baking Powder
2 eggs
1/2 cup powdered sugar
75 grams butter (I used salted)
1/4 teaspoon Salt (If using unsalted butter)
8-10 drops Vanilla extract
1/3 cup milk
1/2 cup tutti-frutti
1/4 cup raisins

Preheat the oven to 180 degrees C. Line a mini muffin tin with wrappers.

Sift together the flour and baking powder. Keep aside. In another bowl, coat the tutti-frutti and raisins with flour. Keep aside.

In a deep bowl, take the butter and sugar. Beat / whisk them together till well incorporated. Add the eggs and continue to whisk. Add the vanilla and whisk till creamy. Add half the milk and half of the flour while continuing to whisk. Mix in all the milk and flour. Whisk till it is all a creamy batter. Fold in the fruits gently.

Bake for 10-12 minutes till a toothpick inserted in the center of the muffin comes out clean. Transfer the muffins to a wire rack for cooling.

Enjoy!