I think I have mentioned this before, but I am working really hard this year to actually use all of the produce I dutifully pile into my freezer each fall (instead of squirreling it away for some later date and then frantically try to clean it out before stacking the new stuff in).
I have done really well this year in that the only thing left in my freezer right now are two bags of zucchini (and I have that solution!) and about eight jars of green tomato mincemeat.
Other than pies and tarts (which I haven’t made any of this year and now it just seems like the wrong season for them) my favourite way to eat mincemeat is in Mincemeat Oatmeal Bars. Although they are good straight out of the pan, they are also decadent warmed up and served with ice cream or whipped cream. I also use the mincemeat in yogurt parfaits (hubby likes his drizzled with chocolate sauce) for a different kind of dessert.
But this week, staring at those frozen jars, I realized it’s time for a new recipe. So I went on a search for mincemeat muffins. And I hit the jackpot. These muffins are so good, and so moist, that they are still nice and soft even after being stored for a few days (although it is hard to get them to last that long.)
I based my muffins on this one, but made several changes (of course!)
Marvelous Mincemeat Muffins
- 2 cups flour (I used whole white flour)
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/3 cup honey (I’ve also used half honey and half maple sugar – yum!)
- 1 egg, beaten
- 3/4 cup orange or apple juice
- 2 Tbsp melted butter
- 1 ripe banana, mashed
- 1 1/3 cup mincemeat (I have also heard you could replace this with orange marmalade!)
- 1 diced apple
- 1/2 cup chopped pecans or walnuts
In a large bowl, combine flour, baking powder and cinnamon.
In a separate bowl combine the remaining ingredients except for the apple and nuts.
Stir the wet into the dry ingredients and fold in the apple and nuts until just mixed.
Spoon into greased tins and bake at 400 degrees for 20 minutes. Cool on wire racks.
Makes 16 medium-sized muffins.