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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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My love of mincemeat lead me to this muffin recipe at another site. Apples,pecans and cinnamon complement the mincemeat to produce a moist delicious muffin. Eaten warm with the apple-cinnamon glaze, these are a wonderful treat, perfect for a special breakfast or brunch. Ingredients:
1/2 cup pecans, finely chopped |
1 apple, peeled, cored, and cut into 1/2 inch dice |
1 large egg |
3/4 cup apple juice |
1/3 cup vegetable oil |
1 1/3 cups bottled mincemeat |
2 cups flour |
1 tablespoon baking powder |
1 teaspoon cinnamon |
1/3 cup granulated sugar |
3/4 cup icing sugar |
1/4 teaspoon cinnamon |
3 -4 teaspoons apple juice |
Directions:
1. In a large bowl, whisk together egg, juice and oil;stir in mincemeat and apple.
2. In a separate bowl, sift together flour, baking powder and cinnamon; stir in sugar.
3. Add dry ingredients and pecans to egg mixture and blend just until combined.
4. 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.
5. Turn muffins out onto rack to cool 5 minutes.
6. 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.
7. Spread glaze over tops of warm muffins.
8. These muffins are best served warm or at room temperature.
9. Muffins can be made up to 3 days ahead and kept in an airtight container at room temperature.
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