Mincemeat Muffins are our favourite Christmas baking recipe, offering a great way to use up leftover mincemeat after the holidays.
- 2 1/4 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp allspice
- ½ tsp salt
- ½ cup sugar
- 1/3 cup canola oil
- 1 egg
- 1 tsp almond extract optional
- 1 cup milk
- 3/4 cup rolled oats
- 1/4 cup Greek yogurt
- 1 1/2 cups mincemeat
- 1 1/2 cups apple chopped
- 1/2 cup hazelnuts chopped
Preheat oven to 350F. Spray a muffin tin with cooking spray.
In a small bowl let oats soak in milk and Greek yogurt for 30 minutes.
Whisk flour with baking powder, allspice and salt in a small bowl. Reserve.
Whisk sugar and canola oil together in a large bowl. Whisk in egg and almond extract. Add flour mixture and oat mixture alternately, stirring gently until almost incorporated. Fold in mincemeat, apple and hazelnuts.
Fill muffin cups almost full and bake for 30 minutes, or until golden brown and springy to the touch. Cool in pan on a rack 10 min.
Serve warm or freeze remaining Mincemeat Muffins in an airtight container for up to two months.
Calories: 302kcal | Carbohydrates: 44.6g | Protein: 9.4g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 19mg | Sodium: 160mg | Potassium: 279mg | Fiber: 2.3g | Sugar: 16.9g | Calcium: 143mg | Iron: 2mg