‘Tis the season to eat everything! Except usually, I avoid mince pies and anything vaguely like them because despite loving both Christmas and eating I hate most traditional Christmas foods. The other residents of my household all seem to have a misguided love of the traditional stuff and I needed to find a happy middle ground that we could all enjoy this festive season, so the mincepie muffin was born!
The flavour of mincemeat studded with tiny pieces of marzipan and held together in a fluffy muffin, I will admit that I used mincemeat that has more apple in and less mixed peel but its the closest I have come to eating anything like a mincepie for as long as I can remember.
They keep in an airtight container for several days so are a great make-ahead of the day recipe, they also taste pretty great warmed up and served with custard.
Mince Pie MuffinsPrint This
- 330g plain flour
- 200g mincemeat
- 250ml non-dairy milk ( I used soy)
- 125g granulated sugar
- 100g marzipan
- 90ml vegetable oil
- 50g chopped walnuts (*optional but recommended for texture)
- 2.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 0.5 teaspoons baking soda
- pinch of salt
Preheat oven to 180* and line a 12 cup muffin tray with paper or reusuable liners
Measure out the marzipan and chop it into small pieces, I like to roll them into small balls so they disperse well throughout the mixture later. (If you don’t like marzipan the recipe works just fine without it but you may want to increase the mincemeat to 250g instead of 200g)
In a jug or bowl measure out the soy milk and add the apple cider vinegar, set aside and leave to ‘curdle’. This creates the perfect ‘buttermilk’ for the recipe.
In a large mixing bowl add the flour, baking powder, baking soda, salt and cinnamon, set aside.
Come back to your buttermilk mixture and add the granulated sugar, vegetable oil and vanilla extract. Stir well to combine fully, it will feel grainy but should be well incorporated.
You are now ready to add the wet ingredients to the dry mix, pour the liquid in slowly and stir to combine. Don’t be tempted to overmix at this stage, a few lumps are fine and to be expected.
Add the chopped walnuts and marzipan chunks and stir well to spread them evenly throughout the mixture. Again try hard not to overmix, an overworked muffin will be heavy.
Fill the muffin cases about 3/4 full, this recipe will make around 12 good-sized muffins. Bake at 180* for 20-25 minutes, check them with a skewer, they should be a deep golden brown colour when done.
Store in an airtight container for up to 5 days