Mince Pie Muffins

Mince Pie Muffins

This is a delicious recipe to help you use up any leftover mincemeat that you have from making your mince pies. But to be honest, they are so delicious, you may want to open up a jar just to make these!

You could try adding small chunks of marzipan into the mix too! 

Makes: 12 muffins
Skill: Easy

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  • 50g butter
  • 50g light brown sugar
  • 350g plain flour
  • 2 tsp baking powder
  • Zest and juice of two oranges
  • 2 eggs, beaten
  • 250g mincemeat
  • Brandy, optional
  • Cranberries to decorate

Step 1

  • Pre-heat the oven to 180C. Grease the tin.
  • Melt the butter and sugar together in a saucepan.
  • Stir in the orange juice and zest. Stir in the eggs.
  • Sift in the flour and baking powder and stir to combine.
  • Stir in the mincemeat.
  • Place into a piping bag and pipe evenly between the 12 cavities. Bake for 18 - 20 minutes or until an inserted cake tester comes out clean. Remove from the oven and brush the surface with a little brandy. Allow to cool for a few minutes before turning out onto a cooling rack.

Step 2

Decorating the muffins

  • Roll walnut sized balls of fondant out to cover the top of the muffins, place on top and smooth with the palm of your hand.
  • Roll out the remaining fondant to approximately 4 mm thick and cut 12 holly leaves out. Use the veining tool to mark ‘veins’ onto the leaf and brush with edible gold dust. Place onto the top of the fondant, it will easily stick to itself.
  • Place the cranberries into a food bag with a tiny bit of edible gold dust and shake to coat.
  • Attach onto the top of the cakes with a little bit of fondant mixed with water.

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