Mincemeat Muffins is a modern British recipe for a classic Christmasy muffin that contains mincemeat and Christmas spices in the mix. The full recipe is presented here and I hope you enjoy this classic British version of: Mincemeat Muffins.
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Mincemeat (yes, the stuff you prepare or buy for Christmas) can be a very versatile ingredient. It’s great to lift the flavour of muffins. You can stir a few tablespoons into almost any muffin mix to lift the flavour. Here, though, the mincemeat is the star of the show in these butterless muffins. I’m adding Amaretto here to boost the almond extract; the alcohol will burn off during baking. However, if you don’t want to use alcohol you can substitute almond extract. These make great breakfast treats during the festive period. They are also great for using-up any left-over mincemeat after the Christmas season. For an example of home-made mincemeat, see this site’s recipe for Christmas Mincemeat with an African Twist.
Ingredients:
75g (3/8 cup) Caster Sugar
1 Large egg
200ml (4/5 cup) milk (preferably whole (full fat))
100ml (2/5 cup) sunflower or vegetable oil (or any neutral oil)
1 tbsp Amaretto (or 1/4 teaspoon almond extract + 1 tbsp fruit juice)
450g (1 lb) mincemeat (store-bought or home-made)
250g (2 cups) plain (all-purpose) flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp mixed spice (or pumpkin pie spice)
Finely-grated zest of 1 lemon
25g (1/2 cup) dried cranberries
25g (1/2 cup) dried sultanas or raisins
Method:
Pre-heat your oven to 180C (160C Fan/350F/Gas mark 4). Line a 12-well muffin tin with liners.
Combine the sugar, egg, milk, oil, mincemeat and Amaretto (or almond extract and juice) in a large jug or bowl and mix thoroughly with a wooden spoon to combine.
In a separate bowl, soft together the flour, baking powder, bicarbonate of soda, salt, cinnamon and ground mixed spice then stir in the dried fruit and lemon zest to combine.
Pour the wet ingredients over the flour mix and stir quickly but lightly to mix until the flour has disappeared (the mixture will be quite lumpy, so don't over mix or your muffins will be tough).
Spoon the resultant batter into the lined muffin wells, filling them no more than two-thirds full. Transfer to your pre-heated oven and bake for 28-30 minutes or until well risen and springy to the touch.
Remove from the oven and set aside to cool in the tin for 5 minutes before transferring to a wire rack.
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