Mincemeat Muffins
Makes: 12
2 cups all-purpose flour
1 cup chopped pecans
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1/3 cup canola oil or walnut oil
1/3 cup buttermilk
1 1/4 teaspoons vanilla extract
2 large eggs
1 1/4 cups new fashioned mincemeat (see recipe, below)
Preheat oven to 375° F. Grease 12 cups of a standard 2 3/4-inch
muffin tin. In medium bowl, combine flour, nuts, sugar, baking
powder, baking soda, salt and allspice.
In another bowl, whisk together oil, buttermilk, vanilla, eggs and
mincemeat (wet ingredients may sit, covered, overnight in
refrigerator). Make well in center of the dry ingredients and pour in
wet ingredients, stirring until just moistened.
Spoon batter into muffin tin, filling each cup full to the rim. Bake
in preheated oven for 25 to 30 minutes, or until tops are dry and
springy to the touch and cake tester or toothpick comes out clean
when inserted into centers. Serve warm or at room temperature with
eggnog or hot apple cider. Freeze in plastic freezer bags up to 2 months.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
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