Fruitcake muffins

1/4 c butter softened

1/2 c firmly packed dark brown sugar

2 large eggs, separted

1 1/2 tsp baking soda

1 1/2 tablespoons milk

2 tablespoons orange juice

1 1/2 c all-purpose flour

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 8 oz pkg. chopped dates 

1/2 pound red candied cherries, quartered (can use red & green mixed cherries with pineapple if desired)

1/2 pound candied pineapple, chopped

1 15 oz pkg. golden raisins

3 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.

Combine baking soda and milk, stirring until soda dissolves; add orange juice. Combine flour and spices. Combined 1/2 cup flour mixture with fruits, tossing gently to coat. Add remaining flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter. Put in mini muffin times Bake at 300 for 12 - 18 minutes or until lightly browned. Let cool 1-2 minutes and put on rack to cool. Yield: 9 dozen or more (depending on size of spoon) Cookies can be store in airtight container up to 1 week or freeze up to 3 months.