Mincemeat Three

The Return of the Mincemeat.

And now, to complete the first trilogy, we have Mincemeat Muffins. I’m not very confident with muffins, as mine usually turn out more like fairy cakes on steroids than what you get in any high street coffee shop, and I’ve never yet managed to achieve the classic champagne cork look of the thing, but hey, who cares? These were very nice, even if I do say so myself.

Mincemeat Muffins

  1. 300g self raising flour
  2. 1 tsp baking powder
  3. 1 tsp mixed spice
  4. 100g soft dark brown sugar
  5. 250g mincemeat
  6. 1 egg
  7. 120g melted butter
  8. 175ml milk
  9. 2 tsp demerara sugar

First of all, start with the dry ingredients. Place the flour, baking powder, mived spice and sugar in a large mixing bowl and make sure that they’re well amalgamated. Next, plave the mincemeat, egg and milk in another bowl and beat them together. Melt the butter and add it to the other wet ingredients.

Keep the wet and the dry ingredients separate until ready.

Keep the wet and the dry ingredients separate until ready.

Pour the wet ingredients on top of the dry ones and gently  mix them together. Try not to overmix – I took about 8 stirs till I got it right. Just as long at you can’t see any flour left, it doesn’t matter if the mix is lumpy. There’s enough batter to make 12 muffins.

Muffins ready to into the oven.

Muffins ready to into the oven.

Spoon the batter into the cases and sprinkle with a little demerara sugar, then place in a pre-heater oven (200C) for 20 minutes. They’ll rise up and be puffy. Place them onto a cooling rack  and leave for about 15 minutes before you eat them.

Ready to eat.

Ready to eat.


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