| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Jenny brist, New |
1 |
servings |
INGREDIENTS
| 225 |
g |
Mincemeat |
| 2 |
|
Dsp brandy; (2 to 3) |
|
|
An orange; rind of |
| 170 |
g |
Self-raising flour |
| 1/2 |
ts |
Mixed spice |
| 1/4 |
ts |
Salt |
| 55 |
g |
Soft brown sugar |
| 85 |
g |
Softened butter |
| 1 |
|
Egg; lightly beaten |
| 4 |
fl |
Milk |
| 30 |
g |
Nuts |
| 30 |
g |
Demerara sugar |
| 55 |
g |
Icing sugar |
| 1 |
ts |
Cinnamon powder |
INSTRUCTIONS
TO DECORATE
Add a touch of extra flavour to the mincemeat by mixing in the brandy and
orange peel. Leave to sit while you make the basic mixture. Sieve the
flour, mixed spice and salt into a bowl and then add the soft brown sugar.
Next, in with the mincemeat and butter slightly softened, either in a
microwave or by beating. Mix lightly and add the lightly beaten egg and
milk, mixing as little as possible otherwise the muffins will become hard
on top.
When the mixture is soft enough to drop off the edge of a spoon, then
transfer to lined cases inside the muffin tin.
Sprinkle the top of the muffins with chopped nuts and demerara sugar, then
bake in the oven at gas mark 5/190C/375F for 15 minutes. When cooked, dust
with icing sugar and cinnamon mixed together.
Converted by MC_Buster.
NOTES : Makes 12 Large or 24 small muffins
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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