Holiday Mincemeat Muffins Recipes

MINCEMEAT MUFFINS

Steps:

• Preheat oven to 350F. Spray a muffin tin with cooking spray.
• In a small bowl let oats soak in milk and Greek yogurt for 30 minutes.
• Whisk flour with baking powder, allspice and salt in a small bowl. Reserve.
• Whisk sugar and canola oil together in a large bowl. Whisk in egg and almond extract. Add flour mixture and oat mixture alternately, stirring gently until almost incorporated. Fold in mincemeat, apple and hazelnuts.
• Fill muffin cups almost full and bake for 30 minutes, or until golden brown and springy to the touch. Cool in pan on a rack 10 min.
• Serve warm or freeze remaining Mincemeat Muffins in an airtight container for up to two months.

MINCEMEAT MUFFINS

Steps:

• Preheat oven to 400F.
• Stir together flours, sugar, baking powder, baking soda, cinnamon and salt.
• In a small bowl mix together buttermilk, melted butter and egg. Add wet ingredients to the dry mixture and stir until everything is moist.
• Fold in mincemeat and pecans, until evenly incorporated.
• Fill a greased muffin tin ¾ full with batter. Bake 15-20 minutes, until golden and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes before removing to a wire rack to serve or cool completely.

MINCEMEAT MUFFINS

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.

MINCEMEAT MUFFINS

Steps:

• 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.

MINCEMEAT MUFFINS

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.

MINCEMEAT MUFFINS

Steps:

• 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.