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mincemeat muffins on a wooden board
cookingwithmykids

Mincemeat muffins

Mincemeat muffins are a delicious festive treat, and a wonderful alternative to the traditional mince pie.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Afternoon tea, Dessert, Snack
Cuisine: British
Calories: 289
Ingredients Equipment Method

Ingredients
  

  • 100 g (ΒΌ cup) butter/baking margarine
  • 150 g (2/3 cup) soft brown sugar
  • 250 g (2 cups) self raising flour*
  • 1 tea spoon baking powder
  • 2 eggs
  • 250 ml (1 cup) milk
  • 200 g mincemeat
  • 50 g sultanas optional

Equipment

  • Digital scales
  • Freestanding mixer
  • Measuring cups
  • measuring spoons
  • Spatula
  • Wooden spoons
  • Muffin tin
  • Cupcake cases
  • Wire rack

Method
 

  1. Preheat your oven to 180C / 170C Fan / 350F and line a 12 hole muffin tray with muffin cases.
Cream the butter and sugar together
  1. Measure out the butter and sugar and add them to a large mixing bowl or free-standing mixer.
    Using the k-paddle of your free-standing mixer, a hand held mixer or some wooden spoons, cream the butter and sugar together until they are light and fluffy.
Add the flour and baking powder
  1. Measure out the flour and baking powder and add them to your mixing bowl. Use your finger to level the teaspoon so you add just the right amount.
    Mix it all together until it is well combined.
Add the eggs and milk
  1. Crack the eggs into a small bowl first, give them a whisk then add them to your mixing bowl.
    Mix them together until it has come together in a nice smooth batter.
Mix in the mincemeat and sultanas
  1. Finally, add in the mincemeat and extra sultanas if you're using them (we like our muffins with lots of fruit). Mix them in with a spatula or wooden spoon, until they are well combined.
Bake the mincemeat muffins
  1. Divide the muffin mixture among your muffin cases.
  2. Bake the mincemeat muffins for about 18-20 minutes. They're ready when they've risen, turned a nice golden colour and a toothpick or sharp knife inserted in the middle comes out clean.
  3. Remove them from the oven and leave them to cool in the tin for a few minutes, before removing them and popping them on a wire rack to cool completely.