Mini Mincemeat Muffins
Mini Mincemeat Muffins
 Prep Time ~ 20 mins | Cooking Time ~ 20 mins |
 Approx Cost ~ £3 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 24 muffins |
Makes 24 mini muffins
Ingredients
60g / 2 ½ oz plain flour
60g / 2 ½ oz wholemeal flour
½ tablespoon baking powder
¼ teaspoon salt
1 large egg, lightly beaten
1 ½ oz / 40g golden caster sugar
3 floz / 75ml whole milk
2oz / 50g butter, melted and cooled slightly
6oz / 175g good quality mincemeat
For the topping:
6 glace cherries, finely chopped
10 Demerara sugar cubes, coarsely crushed
1 teaspoon ground cinnamon and a good grating of nutmeg
You will need: 2 mini muffin tins lined with mini muffin paper cases, or use a standard size muffin tin and paper cases to make larger muffins
Method
- Preheat oven to gas mark 6, 200C.
- Sift both flours, the baking powder and salt into a large bowl.
- In another bowl mix together the egg, sugar, milk, melted butter and mincemeat.
- Return the dry ingredients to the sieve and sift them straight into the egg mixture.
- Fold the dry ingredients into the wet ones.
- Don't be tempted to beat or stir too much, although the appearance of the mixture might appear uneven this ensures the muffins stay light.
- Spoon enough mixture into each muffin case to just fill below the top.
- Sprinkle the surface of each one with chopped cherries, followed by the crushed sugar and spices.
- Bake on a high shelf of the oven for 20 minutes, or until well risen and brown.
- Remove from the oven and allow to cool in the tins for 5 minutes before removing to as cooling rack. The muffins should be served fresh.