Mincemeat Mini Muffins With Sherry Butter
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/4 teaspoon freshly ground nutmeg
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 cup chopped walnuts or pecans
1 cup plain yogurt, stirred
2 large eggs
1 cup prepared mincemeat (from a jar)
2 tablespoons unsalted butter, melted and cooled
SHERRY BUTTER
1/4 cup unsalted butter, AT ROOM TEMPERATURE
1/4 cup confectioners' sugar (called also powdered or icing sugar)
1 tablespoon cream sherry
FOR THE MINI MUFFINS: Preheat the oven to 400°F Butter 36 miniature
muffin cups.
In a mixing bowl, combine the flours, nutmeg, baking powder, salt,
sugar, and nuts.
In a small bowl, combine the yogurt, eggs, mincemeat, and butter. Add
the mincemeat mixture to the dry ingredients and blend just until
combined; don't over mix.
Scoop the batter into the muffin cups and bake for 10 to 15 minutes
or until a wooden skewer inserted in the center of a muffin comes out
clean. Remove from cups and cool on a wire rack. Serve warm with
Sherry Butter. Makes 36 miniature muffins.
FOR THE SHERRY BUTTER: In a small bowl, cream together all of the
ingredients. With an electric mixer beat at high speed until light
and fluffy. Turn into a serving bowl and serve without chilling.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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