Christmas is fast approaching and each year I like to try and come up with something new to bake. This time I decided to go for a mincemeat muffin that, amongst other things, I will be eating for my Christmas Day breakfast. It is always nice to have something a bit different for breakfast on Christmas morning, I like these because I can prepare them the day before, leaving me free to enjoy a bit of family time before we start on the Christmas dinner.
I made my own mincemeat that is packed full of apples this year and that, plus another mincemeat recipe, are over on my blog “I bake without”, otherwise feel free to use any other you have bought from the shop.
I chose to ice some of the muffins then sprinkle with chopped glacé cherries as above and others just got a simple sprinkling of icing sugar.
This recipe is also egg, dairy and soya free, but it doesn’t use any complicated ingredients. For apple purée you can use the fruit purée pouches that you can buy for kids’ lunch boxes – they are perfect.
Preheat oven to 170c
In a large bowl sift together:
- 250g plain flour
- 225g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
In another bowl whisk together:
- 75g apple purée
- 125ml sunflower oil
- 250ml Rice Dream or Oat Dream
- 2 tsps apple cider vinegar
- Either 2 tbsps vanilla sugar or 1 tbsp vanilla extract
For topping the muffins:
- A jar of mincemeat (you use a tsp for each muffin)
Add the wet mixture to the dry and mix until combined.
Fill muffin cases 3/4 full then add a heaped tsp of mincemeat into each muffin case. Place into the oven for 12-15 minutes until golden.
The mincemeat will have sunk into the centre of your muffins whilst baking. Let the muffins cool completely before either icing or dusting with icing sugar.
Can store in an airtight tub for about a week.
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