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Mincemeat Mini Muffins With Sherry Butter

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“These little muffins are a nice addition to the bread basket on Thanksgiving Day and also a high point of any holiday breakfast or brunch.”
READY IN:
30mins
YIELD:
36 mini muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE MINI MUFFINS: Preheat the oven to 400°F Butter 36 miniature muffin cups.
  2. In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.
  3. In a small bowl, combine the yogurt, eggs, mincemeat, and butter. Add the mincemeat mixture to the dry ingredients and blend just until combined; don’t over mix.
  4. Scoop the batter into the muffin cups and bake for 10 to 15 minutes or until a wooden skewer inserted in the center of a muffin comes out clean. Remove from cups and cool on a wire rack. Serve warm with Sherry Butter. Makes 36 miniature muffins.
  5. FOR THE SHERRY BUTTER: In a small bowl, cream together all of the ingredients. With an electric mixer beat at high speed until light and fluffy. Turn into a serving bowl and serve without chilling.
  6. The Great Holiday Baking Book.Beatrice Ojakangas.

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