Recipe by Carrie Ann
My love of mincemeat lead me to this muffin recipe at another site. Apples,pecans and cinnamon complement the mincemeat to produce a moist delicious muffin. Eaten warm with the apple-cinnamon glaze, these are a wonderful treat, perfect for a special breakfast or brunch.
Top Review by pcarriere
I tried these last year at Christmas time for my boyfriend who loves mincemeat. I've never tried mincemeat but when those muffins came out of the oven, they smelled so good I had two of them while they were still warm. I did put the glaze on the first batch I made but didn't bother on the subsequent batches. Thank you for this wonderful recipe.
- 1⁄2 cup pecans, finely chopped
- 1 apple, peeled, cored, and cut into 1/2 inch dice
- 1 large egg
- 3⁄4 cup apple juice
- 1⁄3 cup vegetable oil
- 1 1⁄3 cups bottled mincemeat
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1⁄3 cup granulated sugar
- 3⁄4 cup icing sugar
- 1⁄4 teaspoon cinnamon
- 3 -4 teaspoons apple juice
Directions See How It's Made
- In a large bowl, whisk together egg, juice and oil;stir in mincemeat and apple.
- In a separate bowl, sift together flour, baking powder and cinnamon; stir in sugar.
- Add dry ingredients and pecans to egg mixture and blend just until combined.
- Fill a greased 12 1/2-cup muffin pan and bake at 400°F for 20 minutes, or until toothpick inserted in middle come out clean.
- Turn muffins out onto rack to cool 5 minutes.
- In a small bowl whisk together icing sugar, cinnamon and 3 teaspoons of juice until smooth, adding enough of remaining teaspoon of juice to make a spreadable glaze.
- Spread glaze over tops of warm muffins.
- These muffins are best served warm or at room temperature.
- Muffins can be made up to 3 days ahead and kept in an airtight container at room temperature.