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Foodgeek: |
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Rating: |
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Servings: |
36 pieces |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup all purpose flour
3/4 cup whole wheat flour
1/4 tsp. freshly ground nutmeg
3 tsp. baking powder
1/4 tsp. salt
1/4 cup sugar
1/2 cup chopped walnuts or pecans
1 cup plain yogurt, stirred
2 lg. eggs
1 cup prepared mincemeat (from a jar)
2 tbsp. unsalted butter, melted and cooled
Sherry Butter:
1/4 cup unsalted butter. room temperature
1/4 cup confectioners' sugar
1 tbsp. cream sherry
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Directions:
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FOR THE MINI MUFFINS: Preheat the oven to 400 F. Butter 36 miniature muffin cups.
In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.
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.
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.
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.
The Great Holiday Baking Book..Beatrice Ojakangas
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Comments from olga
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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.
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