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PREPARATION:Combine candied fruits and the chopped nuts; mix well. Cream butter and sugar in a mixing bowl; add honey. Beat well; add eggs. Beat until well blended. Sift together the dry ingredients; add to first mixture and stir to blend. Blend in brandy or juice. Stir in fruits and nuts. Blend well. Fill well buttered and floured or paper-lined muffin pans. Fill to top. Cover muffins with buttered brown paper and bake at 300° for 40 to 45 minutes or until cakes test done. Muffin size determines baking time. Cool in pans for 10 minutes. Heat white corn syrup and glaze muffins; turn out of pans. Makes about 40 mini-muffins, fewer small to medium muffins.
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