I know it’s my British upbringing , but I love mincemeat. What is mincemeat, you ask?It’s a rich mixture of dried fruits and citrus peels mixed with treacle (molasses) and oil. No actual meat in it at all – although apparently it used to, hence the name. It’s used heavily during the holidays in a variety of desserts. My favorites are the little mincemeat tartlets (which we call mince pies) my mom makes. She serves them warm or cold , and sometimes with custard (which is more of a sauce than a pudding) Here’s a pic:
But, as I’ve said before, I’m not great with pastry, so I was happy to run across this recipe a few years ago for Mincemeat Muffins – still the great flavor in a much easier preparation. The recipe makes 12 muffins, but I made mini muffins instead, to serve as a side bread at an upcoming party. (More on that in a future post). The recipe made 24 mini muffins and 5 regular muffins. I took the mini muffins out of the oven after 15 minutes and baked the regular sized muffins per the recipe.
Mincemeat Muffins (makes 12 muffins)
- 2 cups all purpose flour
- 1/3 cup sugar
- 2 tsp baking power
- 1/2 tsp salt
- 1 1/4 cups prepared mincemeat ( I used a 14.5 oz jar)
- 2 eggs, lightly beaten
- 1/3 cup water
- 1/3 cup vegetable oil
- 1 tsp vanilla
- 1 cup chopped walnuts (optional)
- Preheat oven to 400 degrees F. Grease twelve muffins cups (or use paper muffin liners).
- In a large bowl, stir together the flour, sugar, baking powder and salt,
- In another bowl, stir together the mincemeat, eggs, water, oil and vanilla, until blended.
- Make a well in the center of the dry ingredients and add the mincemeat mixture. Stir to combine.
- Stir in the (optional)nuts.
- Spoon batter into the prepared muffin cups.
- Bake 20-25 minutes or until a cake tester inserted in the center of one muffin comes out clean.
- Remove muffin tin(s) to a wire rack. Cool for 5 minutes before removing muffins. Remove muffins and finish cooling on the wire rack.
- Serve warm or cool completely and store in an airtight container in the refrigerator.
- Let muffins return to room temperature or warm slightly before serving.
- These muffins freeze very well.
Source: Mostly Muffins by Barbara Albright and Leslie Weiner