Mincemeat Muffins
Mincemeat Muffins are soft, moist, and sweet. Filled with gorgeous festive flavours and sticky fruit chunks they made an ideal Christmas treat and a great change from mince pies.
Servings 20 Muffins
Calories 165kcal
Ingredients
- 375 g Self Raising Flour
- 2 Teaspoons Bicarbonate of Soda
- 150 g Soft Light Brown Sugar
- 2 Medium Eggs
- 240 ml Buttermilk
- 130 g Vegetable Oil
- 200 g Mincemeat
- 1 Tablespoon Icing Sugar optional
Instructions
- Preheat the oven to 190 Degrees C (Fan-assisted) and line 2 muffin tins with cases.
- Mix the flour and bi-carb in a large mixing bowl.
- Whisk together the eggs, sugar, buttermilk, and oil.
- Pour these wet ingredients into the flour and bi-carb and whisk until smooth.
- Add the mincemeat and whisk until even.
- Spoon into the muffin cases, filling almost to the top.
- Place in the oven and bake for 5 minutes.
- Reduce the temperature to 160 Degrees C and bake for a further 10-15 minutes, checking with a skewer to make sure the centre is cooked.
- Remove from the oven and leave in the tin to cool.
- Dust with icing sugar if desired.
Notes
- If you don’t have buttermilk, use 240ml milk and stir in 1 tablespoon of lemon juice, leave for a few minutes before using.
- These muffins burn easily, so keep an eye on them, and if you know your oven runs hot, reduce the temperature a little.
- I use vegetable oil, but other cooking oils are fine too.