Mincemeat Muffins
These cozy mincemeat muffins come together quickly with simple pantry ingredients and no mixer required. Lightly sweet, warmly spiced, and dotted with fruity mincemeat, they make a perfect holiday breakfast or delicious snack.
Equipment
- 2 mixing bowls, one large and one medium
- 1 wire whisk
- 1 wooden spoon
- muffin tins
- 16 paper muffin cups (optional)
- measuring cups and spoons
Ingredients
- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour
- 1 cup natural wheat bran
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- ¾ cup brown sugar, lightly packed
- ¾ cup vegetable oil
- 1 cup milk
- 1 cup mincemeat
Instructions
- Preheat oven to 400℉ and line 16 muffin tins with paper liners or spray with non-stick spray and set aside.
- In a large mixing bowl combine flours, bran, baking soda, baking powder and salt using a wire whisk to thoroughly combine.
- In a medium mixing bow, beat eggs with whisk. Add brown sugar, vegetable oil, milk and mincemeat; stir with wooden spoon until well combined.
- Make a well in the centre of dry ingredients. Pour wet ingredients into the well and then gently stir, mixing just until combined. Divide batter between prepared muffin tins and bake at 400℉ for 5 minutes. Lower heat to 375℉ and continue baking for 13-15 minutes, until tester inserted into muffin comes out clean.
- Cool in pan for 10 minutes and then turn out onto wire rack to finish cooling.
Notes
Store in airtight container lined with paper towel, at room temperature for up to 3 days or wrap tightly and store freezer in a freezer bag for up to 1 month.
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https://www.redcottagechronicles.com/recipe/mincemeat-muffins/