FOR THE MINI MUFFINS: Preheat the oven to 400°F Butter 36 miniature muffin cups.
In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.
In a small bowl, combine the yogurt, eggs, mincemeat, and butter. Add the mincemeat mixture to the dry ingredients and blend just until combined; don’t over mix.
Scoop the batter into the muffin cups and bake for 10 to 15 minutes or until a wooden skewer inserted in the center of a muffin comes out clean. Remove from cups and cool on a wire rack. Serve warm with Sherry Butter. Makes 36 miniature muffins.
FOR THE SHERRY BUTTER: In a small bowl, cream together all of the ingredients. With an electric mixer beat at high speed until light and fluffy. Turn into a serving bowl and serve without chilling.