Mincemeat Muffins
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 people
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Calories
159 kcal
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Course
Breakfast
Mincemeat Muffins
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These light and fluffy, studded with dried fruit, Mincemeat Muffins make for the perfect, festive Christmas muffins! Yield: 12 muffins
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Ingredients
- 2 c unbleached all-purpose flour
- ½ c whole wheat flour
- 1/3 c brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 1/4 c buttermilk*
- 1/4 c unsalted butter, melted and cooled
- 1 egg, lightly beaten
- 1 c mincemeat
- ½ c pecans, chopped
- powdered sugar (to top before serving)
Instructions
- Preheat oven to 400F.
- Stir together flours, sugar, baking powder, baking soda, cinnamon and salt.
- In a small bowl mix together buttermilk, melted butter and egg. Add wet ingredients to the dry mixture and stir until everything is moist.
- Fold in mincemeat and pecans, until evenly incorporated.
- Fill a greased muffin tin ¾ full with batter. Bake 15-20 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before removing to a wire rack to serve or cool completely.
Notes
- *To make buttermilk: Place 1 1/2 Tbsp of vinegar in the bottom of a 2 cup liquid measuring cup. Add milk to reach 1 1/2 cups. Let the mixture stand for 5-10 minutes before using.
- This recipe was updated in January 2019. We made the muffins even better! Enjoy!
Nutrition Information
Show Details
Serving
1muffin
Calories
159kcal
(8%)
Carbohydrates
24.3g
(8%)
Protein
3.4g
(7%)
Fat
4.4g
(7%)
Saturated Fat
7g
(35%)
Cholesterol
10mg
(3%)
Sodium
164mg
(7%)
Fiber
1.3g
(5%)
Sugar
8.8g
(18%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 159kcal | 8% |
| Carbohydrates | 24.3g | 8% |
| Protein | 3.4g | 7% |
| Fat | 4.4g | 7% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 10mg | 3% |
| Sodium | 164mg | 7% |
| Fiber | 1.3g | 5% |
| Sugar | 8.8g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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