Mincemeat Mini Muffins with Sherry Butter

by olga

Servings: 36 pieces

INGREDIENTS

1 cup all purpose flour
3/4 cup whole wheat flour
1/4 teaspoon freshly ground nutmeg
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 cup chopped walnuts or pecans
1 cup plain yogurt, stirred
2 large eggs
1 cup prepared mincemeat (from a jar)
2 Tablespoons unsalted butter, melted and cooled
Sherry Butter (recipe below)

SHERRY BUTTER:

1/4 CUP (1/2 STICK) UNSLATED BUTTER, AT ROOM TEMPERATURE
1/4 CUP CONFECTIONERS’ SUGAR (called also powdered or icing sugar)
1 TABLESPOON CREAM SHERRY

INSTRUCTIONS

FOR THE MINI MUFFINS: Preheat the oven to 400 F. Butter 36 miniature muffin cups.

In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.

In a small bowl, combine the yogurt, eggs, mincemeat, and butter. Add the mincemeat mixture to the dry ingredients and blend just until combined; don’t over mix.

Scoop the batter into the muffin cups and bake for 10 to 15 minutes or until a wooden skewer inserted in the center of a muffin comes out clean. Remove from cups and cool on a wire rack. Serve warm with Sherry Butter. Makes 36 miniature muffins.

FOR THE SHERRY BUTTER: In a small bowl, cream together all of the ingredients. With an electric mixer beat at high speed until light and fluffy. Turn into a serving bowl and serve without chilling.

The Great Holiday Baking Book..Beatrice Ojakangas

CHEF COMMENTS

These little muffins are a nice addition to the bread basket on Thanksgiving Day and also a high point of any holiday breakfast or brunch.

Tagged: breads, mincemeatmuffins, muffins add tags

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