Muffins made with mincemeat and oats
By special request, here is the recipe I used for today’s batch of muffins. From the same book again that I have been using, Susan Reimer’s Muffins: Fast & Furious.
Adding oats to muffins
There are several recipes using oats, which Mike really likes, so I have tweaked this one to include them, and changed a couple of other things too. You could add oats to any other muffin recipe too, just take out several big spoonfuls of flour and replace them with oats. You can’t actually taste the oats in the baked muffin, but I like the idea that they are there. I wanted to use mincemeat as I bought 4 big jars of it to make things at Christmas and didn’t even open 1 of them!
The baked muffins are really good and poor Mike has been battling scoffing them all evening 😉
Add oats to any kind of muffin!
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Course: ,
Dessert
Snack
Cuisine:
American
Dairy Free
Low Fat
Nut Free
Vegetarian
Freezes Well
Servings: 12
Calories: 255kcal
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Ingredients
- 200 g plain flour
- 2 tsps baking powder (or use self raising flour instead)
- 80 g oats
- ½ tsp salt
- 85 g sugar
- 280 ml milk
- 240 g mincemeat
- 90 ml oil
Instructions
- Pre heat the oven to 375F/200C/fan 190C/gas 6. If you have a fan oven, there is no need to pre-heat
- Put muffin cases in a 12 hole tin, or use silicone muffin cases that don't need to be put in a tin
- Put all the dry ingredients in one bowl, and the wet ingredients in another bowl or jug.
- Mix everything well in both bowls, then mix the two together, just enough to combine, mixing too much will make them tough.
- Divide the mixture between the 12 muffin cases and bake for 20-25 minutes until browned and the top springs back when pressed. These were really easy, as I suppose all muffins are really, and I will definitely be making them again to use up that mincemeat.
- Bake for 20-25 minutes until browned and the top springs back when pressed.
- Muffins don't stay fresh for long, so if you haven't eaten them by the end of day 2, pop them in the freezer
Equipment Needed
Notes
Priced at Asda August 2020
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Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Nutrition Facts
Mincemeat and oat muffins
Amount per Serving
Calories
255
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Cholesterol
2
mg
1
%
Sodium
220
mg
10
%
Potassium
140
mg
4
%
Carbohydrates
41
g
14
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
4
g
8
%
Vitamin A
38
IU
1
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Delighted you like them
made these muffins tons since I spotted this recipe. Simple but delicious. I made vegan ones too last time by substituting a dairy free alternative (1 of the fattier ones as I assume you might miss the milk fat in the recipe).
Made them with soya milk as 24 cupcakes. Cooked as above for 15 minutes. They taste really nice and fingers crossed they will freeze ok.
I’m sure they are more filling and more healthy with the addition of oats … and tastier too 🙂
Thanks Lesley your’e a star. They sound delicious. I wIll try them once we have finished your jammy oat bars – yum!