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 😉
- 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
- 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
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