These muffins make a nice festive treat and are an easier alternative to mince pies.
Ingredients
250g self-raising flour
100g golden caster sugar
1 x 5ml spoon bicarbonate of soda
2 x 5ml spoons mixed spice
85ml sunflower oil
2 eggs
200ml semi-skimmed milk
125g mincemeat
Equipment
Weighing scales
12-hole muffin tin
12 x Paper muffin case
Measuring spoons
Mixing bowl
Wooden spoon
2 x Measuring jug
Fork
Oven gloves
Wire rack
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Put the paper cases into the muffin tin.
- Mix together the dry ingredients (flour, sugar, bicarbonate of soda and mixed spice) in a mixing bowl.
- Place the oil in the measuring jug.
- Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
- Measure out the milk and add to the oil and egg mixture.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the mincemeat.
- Spoon the mixture into the paper cases.
- Bake for 15–20 minutes, until risen and just golden.
- Cool on the wire rack. Serve warm.
Skills used include:
Weighing, measuring, beating, mixing/combining, folding and baking.
Top Tips
- Don’t over mix or the muffins will be tough.
Something to try next time
- Use 150g of dried mixed fruit instead of the mincemeat.
Prepare now, eat later
- Muffins are delicious eaten warm from the oven, but can be kept in an airtight container for up to 48 hours.
- Freeze for up to 1 month and defrost thoroughly before eating.
Get more from your food
- Making your own mincemeat is a great way to use up dried fruit. Adding a chopped apple into the mixture before cooking helps the mincemeat set. See our website for our sweet mincemeat recipe.
