Leftover mincemeat? Make mouthwatering mincemeat muffins!
What can you do with a cup or two of leftover mincemeat? Make the most delicious muffins in the world!
A few weeks before Christmas in 2015, I found a recipe for a very tasty apple dish that used a small amount of mincemeat for the filling. I was left with quite a bit of Robertson’s Classic Mincemeat as a result.
And even though I love mincemeat pie, I’m horrible at making pie crusts so I researched other ways to create a new dish with my mincemeat leftovers.
Here’s the recipe I found for leftover mincemeat: Mouthwatering Mincemeat Muffins. They’re wonderful with a little butter fresh and hot from the oven… plus they’re hearty enough to serve for a quick breakfast with a cup of coffee in the morning. When you make the recipe, feel free to add more or less mincemeat, depending on how much you have left over from other baking. You could also replace the apple with chopped pear. A dash of ginger could be fun, too.
These muffins freeze well, so why not make a double recipe while you’re at it. You won’t be disappointed. They are so scrumptious, you’ll go weak at the knees at your first bite. No kidding.
Servings: 12 muffins • Prep time: 20 minutes • Cook time: 25 minutes
Ingredients
Dry Ingredients
- 2 cups all purpose flour. I used King Arthur
- 1/3 cup sugar. My preference is Organic Florida Crystals
- 1 level tbsp. baking powder
- 1 level tsp. cinnamon
- 1/4 tsp. salt (or less)
- 1/2 cup walnuts, chopped (or pecans) (Optional)
Wet Ingredients
- 3/4 cup milk (I used whole milk)
- 1/3 cup canola oil or other light-tasting vegetable oil
- 1 large egg
- 1 cup mincemeat. Robertson’s Classic is all fruit
- 1 small tart apple, peeled, cored, and finely chopped
Instructions
- Preheat oven to 400 degrees F.
- Insert paper liners into 12 muffin cups
- In a large bowl, blend the dry ingredients (flour, sugar, baking powder, cinnamon, salt)
- In a separate bowl, mix together the milk, vegetable oil and egg, making sure the oil is incorporated
- Pour the wet ingredients into the bowl of dry ingredients
- Add the mincemeat
- Stir to combine, but not completely
- Add chopped apple and nuts
- Continue stirring until everything is blended, but do not use a mixer or blend too long (lumps are okay)
- Fill muffin cups to top
- Bake for 25 minutes (or until tops of muffins are golden)
- Test with a toothpick (it’s a heavy batter… make sure it’s cooked through)
- Serve warm
Recipe Notes
Robertson’s Classic Mincemeat: All Fruit, NO High Fructose Corn Syrup
This is the mincemeat I used for the muffin recipe. It’s all fruit (no meat like in the old days) and really delicious. My grocery store only had mincemeat with high fructose corn syrup, so I was happy to find Robertson’s Mincemeat at Fresh Market. I was pleased to see that Amazon carries it also, now that I’ve moved 10 miles away from Fresh Market.