Mincemeat Mini Muffins With Sherry Butter

Submitted by Olha7397

"These little muffins are a nice addition to the bread basket on Thanksgiving Day and also a high point of any holiday breakfast or brunch."

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 36 mini muffins

ingredients

• 1 cup all-purpose flour
• 3⁄4 cup whole wheat flour
• 1⁄4 teaspoon freshly ground nutmeg
• 3 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup sugar
• 1⁄2 cup chopped walnuts or 1/2 cup pecans
• 1 cup plain yogurt, stirred
• 2 large eggs
• 1 cup prepared mincemeat (from a jar)
• 2 tablespoons unsalted butter, melted and cooled

• SHERRY BUTTER

• 1⁄4 cup unsalted butter, AT ROOM TEMPERATURE
• 1⁄4 cup confectioners' sugar (called also powdered or icing sugar)
• 1 tablespoon cream sherry

directions

1. FOR THE MINI MUFFINS: Preheat the oven to 400°F Butter 36 miniature muffin cups.
2. In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.
3. 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.
4. 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.
5. 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.
6. The Great Holiday Baking Book.Beatrice Ojakangas.