Holiday Mincemeat Muffins Food

HOLIDAY MINCEMEAT MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners, and set aside.
• In a large bowl, stir together the flour, baking powder, 1 teaspoon cinnamon, and white sugar, mixing until thoroughly blended.
• In another bowl, whisk together the egg, 1 cup of apple cider, and vegetable oil. Stir in the apple and mincemeat. Pour the mincemeat mixture into the flour mixture, and stir until just combined.
• Fill the lined muffin cups 3/4 full, and bake in the preheated oven until the muffins are risen and browned, and a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes. Let cool for about 10 minutes.
• Make a glaze by stirring together the confectioners' sugar, 1/4 teaspoon of cinnamon, and about 1 tablespoon of apple cider, or a little more as needed to make the glaze workable. Spread the glaze on the warm muffins.

MINCEMEAT MUFFINS

Steps:

• In a large bowl, whisk together egg, juice and oil;stir in mincemeat and apple.
• In a separate bowl, sift together flour, baking powder and cinnamon; stir in sugar.
• Add dry ingredients and pecans to egg mixture and blend just until combined.
• Fill a greased 12 1/2-cup muffin pan and bake at 400°F for 20 minutes, or until toothpick inserted in middle come out clean.
• Turn muffins out onto rack to cool 5 minutes.
• In a small bowl whisk together icing sugar, cinnamon and 3 teaspoons of juice until smooth, adding enough of remaining teaspoon of juice to make a spreadable glaze.
• Spread glaze over tops of warm muffins.
• These muffins are best served warm or at room temperature.
• Muffins can be made up to 3 days ahead and kept in an airtight container at room temperature.

MINCEMEAT MUFFINS

Steps:

• Preheat oven to 350° and grease muffin pan.
• In a mixing bowl, combine all the ingredients; mix well.
• Spoon batter into prepared muffin tin, filling to the top.
• Bake for 20-25 minutes.

MINCEMEAT MUFFINS

Steps:

• Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Mix first 4 ingredients in large bowl. Whisk eggs, milk, butter and orange peel to blend in medium bowl; whisk in mincemeat. Add to dry ingredients; stir until just blended. Divide batter among prepared cups.
• Bake until muffins are light golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to racks and cool slightly. Serve warm or at room temperature.

MINCEMEAT MINI MUFFINS WITH SHERRY BUTTER

Steps:

• FOR THE MINI MUFFINS: Preheat the oven to 400°F Butter 36 miniature muffin cups.
• In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.
• In a small bowl, combine the yogurt, eggs, mincemeat, and butter. Add the mincemeat mixture to the dry ingredients and blend just until combined; don't over mix.
• Scoop the batter into the muffin cups and bake for 10 to 15 minutes or until a wooden skewer inserted in the center of a muffin comes out clean. Remove from cups and cool on a wire rack. Serve warm with Sherry Butter. Makes 36 miniature muffins.
• FOR THE SHERRY BUTTER: In a small bowl, cream together all of the ingredients. With an electric mixer beat at high speed until light and fluffy. Turn into a serving bowl and serve without chilling.
• The Great Holiday Baking Book.Beatrice Ojakangas.

MINCEMEAT MUFFINS

Steps:

• Preheat oven to 400°F and grease twelve 1/2-cup muffin cups.
• Finely chop pecans. Peel apple and cut into 1/4-inch dice. In a bowl whisk together egg, juice, and oil and stir in mincemeat and apple. Into a large bowl sift together flour, baking powder, and cinnamon and whisk in sugar. Add mincemeat mixture and pecans and stir batter until just combined. Divide batter among muffin cups and bake in middle of oven 20 minutes, or until a tester comes out clean. Turn muffins out onto a rack and cool 5 minutes.
• While muffins are cooling, make glaze:
• In a small bowl whisk together confectioners' sugar, cinnamon, and 3 teaspoons juice until smooth, adding enough of remaining teaspoon if necessary to make a spreadable glaze.
• Spread glaze over tops of warm muffins. Serve muffins warm or at room temperature. Muffins may be made 3 days ahead and kept in an airtight container at room temperature.