1 c. seedless raisins
1 c. pecan pieces
1 c. cranberries, coarsely chopped
1 c. pineapple chunks, cut in half
1 tbsp. orange rind, grated
1 tbsp. lemon rind, grated
3 tsp. artificial sweetener
1/2 c. orange juice
2 tbsp. melted butter
1 1/2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg

Preheat oven to 350 F. Put artificial sweetener in orange juice. Pour over cranberries and let soak for 1 hour.

Combine raisins, pecans, cranberries, pineapple chunks, orange and lemon rind. Add melted butter. Sift and measure flour. Add salt, soda, allspice, cinnamon and nutmeg to flour and sift again. Add dry ingredients to fruit mixture and stir until well mixed.

Put in muffin cups. Bake for 35 minutes or until lightly browned. After baking the individual cakes you may find they are still moist around the pineapple chunks. This moistness is to be expected and is not found to be objectionable. 1 muffin = 1 bread exchange; 1 fat exchange.