Absolutely delicious! Had some dried fruit from the supermarket; still waiting for the big bottle of Fiore de Sicilia, so....I just soaked the fruit in apple cider, used vanilla extract as well as 1/4 tsp. of rum extract. Also added some chopped walnuts. Great little recipe and muffin...not too sweet (which we like) and easy! The muffins rose beautifully, but sometimes my muffins have "tunnels." Is it because I am beating the batter too much? If so, at what point am I beating the batter too much? Thanks so much! In general, Tashi, with muffins (or cake), if the muffins is based on a "beat the butter and sugar and eggs together until fluffy" type of technique, then beat those suckers all you want. BUT once you add liquid and flour, beat gently (or fold, or stir) JUST enough to combine. Heating flour with liquid toughens gluten, which can cause tunneled muffins. Glad they were tasty, anyway! PJH

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