How to make it

  • Preheat oven to 160C
  • Lightly grease 24 hole mini-muffin pan.
  • Heat apple juice in large microwave safe bowl on high for 1 minute, add mixed fruit and apricots, stand for 30 minutes.
  • Beat butter, brown sugar and vanilla until creamy. Beat in egg,
  • Stir in fruit mix and almonds then add sifted flour, spice and choc bit then mix well.
  • Spoon mixture into muffin pans to completely fill. Try to keep surfaces smooth for easy coating later. Bake for 25 - 30 minutes, turn out onto wire rack to cool.
  • Spread tops of cakes with melted chocolate and allow to set.

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