Mincemeat Muffins

"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."
 
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Ready In:
35mins
Ingredients:
13
Yields:
12 muffins
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ingredients

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directions

  • In a large bowl, whisk together egg, juice and oil;stir in mincemeat and apple.
  • In a separate bowl, sift together flour, baking powder and cinnamon; stir in sugar.
  • Add dry ingredients and pecans to egg mixture and blend just until combined.
  • 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.
  • Turn muffins out onto rack to cool 5 minutes.
  • 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.
  • Spread glaze over tops of warm muffins.
  • These muffins are best served warm or at room temperature.
  • Muffins can be made up to 3 days ahead and kept in an airtight container at room temperature.

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Reviews

  1. I tried these last year at Christmas time for my boyfriend who loves mincemeat. I've never tried mincemeat but when those muffins came out of the oven, they smelled so good I had two of them while they were still warm. I did put the glaze on the first batch I made but didn't bother on the subsequent batches. Thank you for this wonderful recipe.
     
  2. Fabulous recipe! Try taking out pecans and altering cinnamon to 1 tablespoon!
     
  3. Mmmmarvelous mmmmmuffins! These were so yummy. Never got to glaze them since I popped them out of the pan onto a cooling rack and came back about 5 minutes later and half of them were already gone so then I decided to try them too and then there were two less and so then not much point in glazing the few left. But next time I will have to try the glaze. I'm sure it will be an extra yummy touch. I followed this recipe exactly as written and my apple was probably in the category of jumbo. Thanks for sharing this, it is a definite keeper!
     
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