Mincemeat Muffins
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Pecan1
Apple1 large
Egg4 tsps
Apple Juice1 cup
Vegetable Oil1.333333 cups
Mincemeat (bottled)2 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Cinnamon1 cup
Granulated Sugar3 cup
Sugar (confectioners')Directions:
1
Preheat oven to 400°F and grease twelve 1/2-cup muffin cups
2
Finely chop pecans
3
Peel apple and cut into 1/4-inch dice
4
In a bowl whisk together egg, juice, and oil and stir in mincemeat and apple
5
Into a large bowl sift together flour, baking powder, and cinnamon and whisk in sugar
6
Add mincemeat mixture and pecans and stir batter until just combined
7
Divide batter among muffin cups and bake in middle of oven 20 minutes, or until a tester comes out clean
8
Turn muffins out onto a rack and cool 5 minutes
9
Preheat oven to 400°F and grease twelve 1/2-cup muffin cups
10
Finely chop pecans
11
Peel apple and cut into 1/4-inch dice
12
In a bowl whisk together egg, juice, and oil and stir in mincemeat and apple
13
Into a large bowl sift together flour, baking powder, and cinnamon and whisk in sugar
14
Add mincemeat mixture and pecans and stir batter until just combined
15
Divide batter among muffin cups and bake in middle of oven 20 minutes, or until a tester comes out clean
16
Turn muffins out onto a rack and cool 5 minutes
17
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
18
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
19
Spread glaze over tops of warm muffins
20
Serve muffins warm or at room temperature
21
Muffins may be made 3 days ahead and kept in an airtight container at room temperature
22
Spread glaze over tops of warm muffins
23
Serve muffins warm or at room temperature
24
Muffins may be made 3 days ahead and kept in an airtight container at room temperature