Spiced Mincemeat Muffins

4 June 2022

These muffins make a nice festive treat and are an easier alternative to mince pies.

Ingredients

250g self-raising flour
100g golden caster sugar
1 x 5ml spoon bicarbonate of soda
2 x 5ml spoons mixed spice
85ml sunflower oil
2 eggs
200ml semi-skimmed milk
125g mincemeat


Equipment

Weighing scales
12-hole muffin tin
12 x Paper muffin case
Measuring spoons
Mixing bowl
Wooden spoon
2 x Measuring jug
Fork
Oven gloves
Wire rack


Instructions

  1. Preheat the oven to 200°C/180°C fan or gas mark 6.
  2. Put the paper cases into the muffin tin.
  3. Mix together the dry ingredients (flour, sugar, bicarbonate of soda and mixed spice) in a mixing bowl.
  4. Place the oil in the measuring jug.
  5. Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
  6. Measure out the milk and add to the oil and egg mixture.
  7. Pour the wet ingredients into the dry ingredients and stir until combined.
  8. Fold in the mincemeat.
  9. Spoon the mixture into the paper cases.
  10. Bake for 15–20 minutes, until risen and just golden.
  11. Cool on the wire rack. Serve warm.

Skills used include:
Weighing, measuring, beating, mixing/combining, folding and baking.


Top Tips

  • Don’t over mix or the muffins will be tough.

Something to try next time

  • Use 150g of dried mixed fruit instead of the mincemeat.

Prepare now, eat later

  • Muffins are delicious eaten warm from the oven, but can be kept in an airtight container for up to 48 hours.
  • Freeze for up to 1 month and defrost thoroughly before eating.

Get more from your food

  • Making your own mincemeat is a great way to use up dried fruit. Adding a chopped apple into the mixture before cooking helps the mincemeat set. See our website for our sweet mincemeat recipe.