When it comes to sending mishloach manos, anything mini is sure to be a hit. A small tray of mini muffins is no exception. You can leave out the cream cheese filling altogether if you prefer to send something pareve. Either way, they are delicious and freeze well.
- ¼ cup golden raisins soaked in ¼ cup orange juice -
- 1½ cups flour -
- 1 tsp baking powder -
- ½ tsp baking soda -
- ¼ tsp ground nutmeg -
- 1¼ tsp ground cinnamon -
- Pinch of ground cloves -
- ½ tsp salt -
- ½ cup sugar -
- ½ cup brown sugar, lightly packed -
- 2 eggs -
- ¾ cup canola oil -
- 1 tsp vanilla extract -
- ½ cup chopped walnuts -
- Additional walnuts for sprinkling -
- Cream Cheese Filling
- 8 oz whipped cream cheese -
- ¼ cup confectioners’ sugar -
1. Soak raisins in orange juice for half an hour. Do not drain.
2. Preheat oven to 375°F.
3. In the bowl of an electric mixer fitted with a paddle attachment, combine flour, baking powder, baking soda, spices, salt and sugars. Blend well. Add eggs, oil and vanilla extract and mix until combined. Turn off mixer and add soaked raisin mixture and walnuts. Fold together until well combined.
4. Grease compartments of a mini muffin pan(s) very well. Fill muffin cups until they are almost full. Sprinkle with additional chopped walnuts.
5. Bake for 18 to 22 minutes. Remove the muffins from the pan while still warm and place on a wire rack to cool.
6. For the filling, blend the whipped cream cheese and confectioners’ sugar with an immersion blender or mixer until well combined. Place filling into a food syringe or a piping bag fitted with a long thin tip. Insert tip gently into the bottom of each cupcake and squeeze gently to release filling.
NOTE: I have substituted the dairy cream cheese with the pareve version with good results.