Yay! I finally got round to starting my leftover mincemeat recipe, I’ve not quite used it all up so after these muffins have been consumed, I’m going to try cookies/biscuits or something along those lines.
All didn’t quite go according to plan today. These started out as rock buns but in the spirit of using stuff up, I had an extra egg that needed to be used and that combined with deciding to use brown sugar (there was a little left in a packet at the back of the cupboard) and they ended up as much more of a muffin consistency. Unfortunately, I didn’t think about that so didn’t put them in a muffin tin, just in muffin cases and they rose and spread so much that they ended up almost square, squashing up to the side of the tin I put them on.
They may not be very pretty, but these leftover mincemeat muffin mis-shapes (and I just love saying that – I know, I should get out more) are really tasty.
50g butter at room temperature
75g soft light brown sugar
175g self-raising flour
2 medium eggs, beaten
1 tablespoon milk
4 tablespoons mincemeat
1 teaspoon mixed spice
- Pre-heat the oven to 180C.
- Cream the butter and sugar together with a wooden spoon.
- Sieve in the flour and add the remaining ingredients, stirring until thoroughly combined – I use a ball whisk as it seems to help retain some air without getting too clogged.
- Spoon the mixture into nine muffin cases, loose on a baking tray if you don’t mind them looking like mine or you could go all posh and use a muffin tin!
- Bake for 25 minutes or until a cocktail stick inserted in the centre comes away clean.
- Remove the muffins from the tin and cool on a rack.
- Dust with a little icing sugar to serve.