Mincemeat Muffins Recipe
2 cups all-purpose flour
1 cup chopped pecans
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1/3 cup canola oil or walnut oil
1/3 cup buttermilk
1 1/4 teaspoons vanilla extract
2 large eggs
1 1/4 cups new fashioned mincemeat (see recipe, right)
Preheat oven to 375° F. Grease 12 cups of a standard 2 3/4-inch muffin tin. In medium bowl, combine flour, nuts, sugar, baking powder, baking soda, salt and allspice.
In another bowl, whisk together oil, buttermilk, vanilla, eggs and mincemeat (wet ingredients may sit, covered, overnight in refrigerator). Make well in center of the dry ingredients and pour in wet ingredients, stirring until just moistened.
Spoon batter into muffin tin, filling each cup full to the rim. Bake in preheated oven for 25 to 30 minutes, or until tops are dry and springy to the touch and cake tester or toothpick comes out clean when inserted into centers. Serve warm or at room temperature with eggnog or hot apple cider. Freeze in plastic freezer bags up to 2 months.
Makes 12 muffins.
Makes about 4 cups, enough for a 9-inch pie
1 28-ounce jar prepared mincemeat (3 cups)
1 finely chopped, peeled and cored apple or firm pear (1 cup)
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons orange juice, dry sherry or dark rum
1 tablespoon all-purpose flour (omit if not using mincemeat for a pie)
Combine all ingredients and use without aging. Can be made the day ahead and refrigerated.
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