Grandmas Mincemeat Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Steps:

• Preheat oven to 375 degrees.
• Line with cupcake papers for easy removal.
• Measure all 7 dry ingredients and sift into a bowl.
• Beat egg until frothy.
• Mix in oil, mincemeat and milk (or juice).
• Add to dry mixture.
• Stir to moisten.
• Batter will be lumpy.
• Bake approximately 20 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners, and set aside.
• In a large bowl, stir together the flour, baking powder, 1 teaspoon cinnamon, and white sugar, mixing until thoroughly blended.
• In another bowl, whisk together the egg, 1 cup of apple cider, and vegetable oil. Stir in the apple and mincemeat. Pour the mincemeat mixture into the flour mixture, and stir until just combined.
• Fill the lined muffin cups 3/4 full, and bake in the preheated oven until the muffins are risen and browned, and a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes. Let cool for about 10 minutes.
• Make a glaze by stirring together the confectioners' sugar, 1/4 teaspoon of cinnamon, and about 1 tablespoon of apple cider, or a little more as needed to make the glaze workable. Spread the glaze on the warm muffins.

Steps:

• In a large bowl, whisk together egg, juice and oil;stir in mincemeat and apple.
• In a separate bowl, sift together flour, baking powder and cinnamon; stir in sugar.
• Add dry ingredients and pecans to egg mixture and blend just until combined.
• Fill a greased 12 1/2-cup muffin pan and bake at 400°F for 20 minutes, or until toothpick inserted in middle come out clean.
• Turn muffins out onto rack to cool 5 minutes.
• In a small bowl whisk together icing sugar, cinnamon and 3 teaspoons of juice until smooth, adding enough of remaining teaspoon of juice to make a spreadable glaze.
• Spread glaze over tops of warm muffins.
• These muffins are best served warm or at room temperature.
• Muffins can be made up to 3 days ahead and kept in an airtight container at room temperature.

Steps:

• Beat eggs, oil and applesauce in lge. bowl. Beat in sugar and molasses. Stir in milk and mincemeat. Stir in bran and allow mixture to stand for about 10 minutes. Combine flour, baking powder, soda and salt. Stir into bran mixture just until well mixed. Fill greased muffin tins (I use large paper muffin cups, no cleanup!) and bake at 375 deg. for 18 to 20 minutes. Makes about 20 muffins. Note: Batter will keep up to three weeks in the fridge. Stir mixture before using.