Nutty Mincemeat Muffins
Yield
1 dozenPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
or margarine, soft |
|
| 2 | large |
eggs
beaten |
|
| ¾ | cup |
mincemeat
brandied |
*
|
| ½ | cup |
apple juice
|
|
| ¼ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
or margarine, soft |
|
| 2 | large |
eggs
beaten |
|
| 177 | ml |
mincemeat
brandied |
*
|
| 118 | ml |
apple juice
|
|
| 59 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 375℉ (190℃).
Sift dry ingredients together into a medium-size bowl; make a "well" in the center.
In separate bowl, cream butter, add eggs, mincemeat and apple juice and beat well; add to dry mixture, stirring just enough to moisten.
Gently stir in nuts.
Spoon batter into greased muffin pans, filling about ⅔ full.
Bake 15 to 20 minutes.
