Cinnamon Spiced Mincemeat Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Melted Butter
- 12 tsp Mincemeat
- 1 tbsp Icing Sugar (for dusting)
Method
- Preheat the oven to 190Β°c (170 Β°fan/ 375Β°F/ Gas5). Line a 12 hole muffin tin with muffin cases.
- Weigh out the dry ingredients (flour, bicarbonate of soda, caster sugar, cinnamon) in a bowl. Measure out the wet ingredients (yogurt, melted butter and eggs) in a jug and whisk.
- Gently mix the wet ingredients into the dry ingredients, being careful not to over mix.
- Half fill each muffin case with the muffin batter.
- Place 1 teaspoon of mincemeat into each muffin case.
- Fill each case with the remaining muffin batter.
- Bake in the oven for 16-18 minutes until golden. Allow to cool and dust with icing sugar.