Mincemeat Muffins
"Have no idea where I found this recipe. I love anything with mincemeat and these are no exception. Have a nice spicy taste and great hot for a breakfast treat - enjoy."
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
18
ingredients
- 1 cup flour
- 1 cup whole wheat flour
- 1⁄4 cup white sugar or 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 large egg
- 1⁄4 cup vegetable oil
- 1 cup mincemeat (I prefer to use a brand with rum)
- 1⁄2 cup milk or 1/2 cup orange juice
directions
- Preheat oven to 375 degrees.
- Line with cupcake papers for easy removal.
- Measure all 7 dry ingredients and sift into a bowl.
- Beat egg until frothy.
- Mix in oil, mincemeat and milk (or juice).
- Add to dry mixture.
- Stir to moisten.
- Batter will be lumpy.
- Bake approximately 20 minutes.
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Reviews
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This is my new favourite Mincemeat Muffin recipe and I have tried a lot in my time since I love mincemeat. I used the brown sugar and orange juice and added the rind from one orange. I didn't have a full cup of mincemeat, just 3/4, so I added 1/4 cup of raisins that I microwaved in some water to soften them up. The muffins turned our fantastic and I chose to only make 12 as I like a nice high rounded muffin. DELICIOUS!!!!!
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I followed the recipe, except I divided the batter into 12, not 18 muffins. Baked 20 min. per the recipe and they turned out perfect. Slightly crunchy outside and tender inside with a hint of cinnamon. The unbaked batter looked so dry, I was worried, but glad I didn’t add more milk. They were perfect!
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Yummy muffins - thank you for sharing your recipe. They taste like Christmas & I like the fact that they are wholemeal. I didn't have a brand of mince meat with rum in it , so I substituted 1/4 cup of OJ for 1/4 cup rum.
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This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
