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Sift together the Flour, Baking Powder, Sugar and Salt into a large mixing bowl.
Drain the juice from the can of fruit salad, measure ¼ cup of this juice and add to the melted butter with the milk and egg. Beat with a whisk or fork to combine.
Cut any large pieces of fruit (and the cherries) into smaller pieces and add to the sifted dry ingredients with the liquids. (Or add stewed Rhubarb in place of) Mix briefly, until mixtures are just combined.
Coat 12 medium sized muffin pans with Chef Mate non-stick spray and spoon about ¼ cup of the mixture into each pan. OPTIONAL: Sprinkle with Cinnamon Sugar.
Bake at 200°C for 10-12 minutes or until the centres spring back when pressed.
When you want to brighten a winter's day and you don't have fresh fruit on hand, drain a can of fruit salad and use it, and some of the juice from it, to make these fruit salad muffins!
SIZE: Mini or medium
SERVE: For weekend brunch, with tea or coffee or for dessert.