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Mincemeat muffins


Makes: 12
timePrep time: 20 mins
timeTotal time:
Mincemeat muffins
Photographed by Tara Fisher
Our mincemeat muffins make a fun Christmas treat for anyone looking for an alternative to traditional mince pies

Makes: 12
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
463Kcal
Fat
27gr
Saturates
14gr
Carbs
49gr
Sugars
34gr
Fibre
1gr
Protein
7gr
Salt
0.6gr

Rachel Allen

Rachel Allen

As a writer, television personality, and celebrity chef, Rachel Allen is used to a lot on her plate. In 2012 the Irish cook was awarded an Honorary Doctorate in science for her contribution to the culinary arts. In 2017 she opened her own restaurant Rachel's in Cork city serving naturally and locally produced food.  

See more of Rachel Allen’s recipes
Rachel Allen

Rachel Allen

As a writer, television personality, and celebrity chef, Rachel Allen is used to a lot on her plate. In 2012 the Irish cook was awarded an Honorary Doctorate in science for her contribution to the culinary arts. In 2017 she opened her own restaurant Rachel's in Cork city serving naturally and locally produced food.  

See more of Rachel Allen’s recipes

Ingredients

  • 200g soft butter
  • 150g caster sugar
  • 4 medium eggs
  • 200g plain flour
  • 2 tsp baking powder
For the mincemeat
  • 50g mixed dried fruit
  • 50g dark soft brown sugar
  • ½ tsp mixed spice
  • 1 Bramley cooking apple, peeled, cored and grated (about 125g)
  • 1 tbsp brandy or whisky
  • juice and finely grated zest of 1 orange
For the holly leaves
  • 125g green ready-to-roll icing
  • icing sugar, for dusting
For the icing
  • 300g icing sugar
  • 150g soft salted butter
  • 4 tbsp brandy or whisky
  • a generous pinch of finely grated nutmeg

Step by step

Get ahead
The muffins will keep for a couple of days, uniced, in an airtight container. They can also be frozen. Top with the icing and holly leaves just before serving
  1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a 12-hole muffin tray with paper muffin cases. Bubble together all the mincemeat ingredients in a pan over a high heat, uncovered, for 10 minutes or until nearly all the liquid has evaporated. Remove from the heat and set aside to cool.
  2. Cream the butter in a large bowl or the bowl of an electric food mixer. Add the caster sugar and beat until light and fluffy. Whisk the eggs in a small bowl for a few seconds or until just mixed, then gradually add them to the creamed butter mixture, beating all the time. Beat in the cooled mincemeat, then sift in the flour and baking powder, and fold in gently.
  3. Divide the mixture among the muffin cases and bake for 25-30 minutes or until well risen, deep golden on top and lightly springy to the touch. Remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
    Tip
    The mincemeat recipe is quick to make and can be used immediately but, if you prefer, you can substitute 175g ready-made mincemeat. The holly leaves add a festive touch. Try mini muffins, too – half a batch of the mixture in a muffin tin will make 24 and they take 15 minutes to bake.
  4. Meanwhile, make the holly leaves. Dust your worktop with icing sugar and roll out the green icing to about 5mm thick. Use a holly leaf cutter to stamp out the leaves. Then, using a sharp knife, score a line along the length of each leaf and lines radiating out to the spikes. Set aside.
  5. While the muffins are cooling, make the icing. Whisk together all the ingredients and spread on to the cooled cupcakes. Decorate with the holly leaves, adding one or two to each muffin, depending on their size.
Chef quote
These make a fun Christmas treat for anyone looking for an alternative to traditional mince pies.

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