| Mincemeat Muffins
2 cups of all purpose flour
1 cup of chopped pecans
1/3 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground allspice
1/3 cup of canola oil or walnut oil
1/3 cup of buttermilk
1 1/4 teaspoon of vanilla extract
2 large eggs
1 1/4 cups of new fashioned mincemeat (see below) |
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Preheat oven to 375ºF. Grease 12 cups of a standard 2 3/4 inch muffin tin. In medium bowl, combine flour, nuts, sugar, baking powder, baking soda, salt and allspice. In another bowl, whisk together oil, buttermilk, vanilla, eggs and mincemeat (wet ingredients may sit, covered, overnight in refrigerator). Make well in center of the dry ingredients and pour in wet ingredients, stirring until just moistened.
Spoon batter into muffin tin, filling each cup full to the rim. Bake in preheated oven for 25 to 30 minutes, or until tops are dry and springy to the touch and cake tester or toothpick comes out clean when inserted into centers. Serve warm or at room temperature with eggnog or hot apple cider. Freeze in plastic freezer bags up to 2 months. Makes 12 muffins.
QUICK MINCEMEAT:
1 (28 oz.) jar prepared mincemeat (3 c.)
1 finely chopped, peeled and cored apple or firm pear (1 c.)
1 teaspoon of grated lemon zest
1 teaspoon of grated orange zest
3 tablespoons of orange juice, dry sherry or dark rum
1 tablespoon of all purpose flour (omit if not using mincemeat for a pie)
Combine all ingredients and use without aging. Can be made the day ahead and refrigerated. |
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