Before Christmas I made some mincemeat, and used it for my mince pies etc, traditional at Christmas. But I had a jar left over, which wasn’t a problem as it keeps for up to 6 months in the fridge, if in a sterilised, airtight container. So for my first bake upon my return from a trip to Prague I decided to make some mincemeat muffins. For this you can make your own mincemeat, as per the recipe at the link above, or you can buy shop bought mincemeat.
I found a recipe for this on Let’s Get Cooking – At Home which is easy to follow , for these muffins, so I thought I would give it a try. Muffins are simple to make, they just don’t need to be over-mixed or they will be a little tough.
These muffins certainly give off a very nice aroma as they cook, with the smell of the mincemeat and the mixed spice. They also don’t take long to cook, so everything can be done in less than an hour, as long as you start by preheating the oven.
The mixture is enough for twelve muffins that should rise up above the level of the muffin cases. Just the right size to enjoy with a cup of tea.
I still have more mincemeat, and since I have opened the jar I will have to use it in the next few days. But before that I will be trying to make some Hot Cross Buns, ready for Easter.
- 125g mincemeat
- 250g self-raising flour
- 140g golden caster sugar
- 1 x 5ml spoon bicarbonate of soda
- 85ml sunflower oil
- 2 eggs
- 200ml semi-skimmed milk
- 2 x 5ml spoons mixed spice
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Put the paper cases into the muffin tin.
- Mix together the dry ingredients (flour, sugar, bicarbonate of soda and mixed spice) in a mixing bowl.
- Place the oil in the measuring jug.
- Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
- Measure out the milk and add to the oil and egg mixture.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the mincemeat.
- Spoon the mixture into the paper cases.
- Bake for 15–20 minutes, until risen and just golden.
- Cool on the wire rack. They are nicest served just warm, but still good when completely cooled.