MINCEMEAT MUFFINS
Categories Fruit Nut Breakfast Brunch Dessert Bake Apple Pecan Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F and grease twelve 1/2-cup muffin cups.
- Finely chop pecans. Peel apple and cut into 1/4-inch dice. In a bowl whisk together egg, juice, and oil and stir in mincemeat and apple. Into a large bowl sift together flour, baking powder, and cinnamon and whisk in sugar. Add mincemeat mixture and pecans and stir batter until just combined. Divide batter among muffin cups and bake in middle of oven 20 minutes, or until a tester comes out clean. Turn muffins out onto a rack and cool 5 minutes.
- While muffins are cooling, make glaze:
- In a small bowl whisk together confectioners' sugar, cinnamon, and 3 teaspoons juice until smooth, adding enough of remaining teaspoon if necessary to make a spreadable glaze.
- Spread glaze over tops of warm muffins. Serve muffins warm or at room temperature. Muffins may be made 3 days ahead and kept in an airtight container at room temperature.
HOLIDAY MINCEMEAT MUFFINS
Mincemeat muffins are a traditional Thanksgiving and Christmas morning breakfast for our family. They can be made several days ahead and kept in the freezer. Bring them out and warm them up for a festive morning treat.
Provided by Heide F
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners, and set aside.
- In a large bowl, stir together the flour, baking powder, 1 teaspoon cinnamon, and white sugar, mixing until thoroughly blended.
- In another bowl, whisk together the egg, 1 cup of apple cider, and vegetable oil. Stir in the apple and mincemeat. Pour the mincemeat mixture into the flour mixture, and stir until just combined.
- Fill the lined muffin cups 3/4 full, and bake in the preheated oven until the muffins are risen and browned, and a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes. Let cool for about 10 minutes.
- Make a glaze by stirring together the confectioners' sugar, 1/4 teaspoon of cinnamon, and about 1 tablespoon of apple cider, or a little more as needed to make the glaze workable. Spread the glaze on the warm muffins.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 52.3 g, Cholesterol 10.3 mg, Fat 5.7 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 183.6 mg, Sugar 32.8 g
MINCEMEAT MUFFINS
Categories Bread Citrus Egg Breakfast Brunch Bake Christmas Orange Dried Fruit Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Mix first 4 ingredients in large bowl. Whisk eggs, milk, butter and orange peel to blend in medium bowl; whisk in mincemeat. Add to dry ingredients; stir until just blended. Divide batter among prepared cups.
- Bake until muffins are light golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to racks and cool slightly. Serve warm or at room temperature.
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