Festive Mincemeat Muffins
Makes 24
275g self raising flour
½ tsp bicarbonate of soda
1 tsp mixed spice
½ tsp cinnamon
75g caster sugar
1 egg
250ml milk
75g butter, melted
1 x 411g jar mincemeat
75g raisins
1 Preheat the oven to gas mark 6/200C/180fan. Grease a muffin tin.
2 Sift together the flour, bicarbonate of soda, cinnamon and mixed spice in a large bowl. Stir in the caster sugar.
3 In a separate bowl mix together the egg, milk, melted butter and mincemeat.
4 Pour the wet ingredients into the dry and stir until just combined, mixing in the raisins at the end.
5 Spoon into 24 paper cases, they should be quite full.
6 Bake for 20 minutes until risen, golden brown and quite firm.
7 Cool on a wire rack and dust with icing sugar to serve.
8 Lovely eaten while still warm, they are just as good cold and will keep fine for a few days. They also freeze very well.
