A great way to use up and mincemeat you may have left after making your Mince Pies for Christmas, is to make these mincemeat muffins. This is a quick and easy recipe which offers great flavour. The flavour is so popular at Christmas time.
Mince Pies are the traditional use for mincemeat. They are, as we all know, very good indeed. However often there is some left over mincemeat, so these muffins are a good way to use it up.
I kept things simple for my recipe, using only mincemeat. But some additional dried fruits or some spice would be a great addition too. Some chopped nuts will also give an extra texture and flavour, if desired. Buttercream, too, spiced a little, is another optional extra.
Of course, at this time of year, we need to keep things simple as there is much baking and cooking to do. So, keeping that in mind, using the excess mincemeat in a muffin is very good indeed.
It will take less than an hour to make these very tasty muffins. They are not only quick and easy to make, but they also have such a wonderful flavour. Once baked and cooled you can also freeze the muffins, if required. Or they can be stored for a few days in an airtight container.
Although I mention making these to use up mincemeat they can also be made as an alternative to Christmas cake. Particularly for those who don’t need a large cake.
Although I used a muffin tin you could use a bun tin too, for a slightly smaller version.
My Bake
The result of my bake was very impressive. They tasted great and satisfied the appetite so well. These are muffins that I shall make again.
Mincemeat Muffins are a great way to use up leftover mincemeat. They are good too as a Christmas treat. Full of flavour and dense in texture they are great.
Mince Pie Rondos is another great Christmas recipe
Mincemeat Muffins – Quick & Easy
Course: Cakes, MuffinsDifficulty: Easy12
servings10
minutes25
minutesIngredients
200g(1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
150g(3/4 cup) caster sugar
200g(2 sticks minus 2 tbsp) softened unsalted butter
4 medium eggs(large in USA), beaten
8g(2 tsp) baking powder
175g(1/2 cup) mincemeat
zest from one orange
Directions
- Preheat the oven to 180C/160C Fan/350F.
- Line a muffin pan with paper cases(or grease and flour the pan)
- Cream the butter and sugar together, in a large bowl, until fluffy.
- Add the eggs a little at a time, beating until fully combined before adding more.
- Add the zest and the mincemeat and again mix until combined.
- Mix the baking powder into the flour and then sift that onto the wet ingredients.
- Fold the sifted flour into the wet ingredients until just combined.
- Spoon the mixture, equally, into the muffin cases.
- Bake in the oven for 25 to 30 minutes, until the muffins have risen and are springy when the top is pressed.
- Remove from the oven and place the muffins on a wire rack to cool completely.