Preheat oven to 175°C.
Place paper liners in the muffin tray.
In a bowl cream butter until pale.
Add the milkmaid and whisk until well combined.
Mix together flour, baking soda and baking powder in another bowl.
Add sugar cane juice and vinegar to the butter mixture and mix well.
Add a teaspoon of flour to the tutti frutti and mix well. This is to prevent the fruits from sinking to the bottom of the liner.
Now add the flour to the butter sugar cane juice mix and fold it with a spatula.
Add the flour coated tutti frutti and mix.
Fill each liner to 2/3rd and bake for 20-25 minutes or until a tooth pick inserted comes out clean.
Serve them with a cup of coffee..
