Mince Pie Muffins

I want to say, "the perfect way to use that jar of mincemeat that is hanging around between Christmas and New Year." But these are so so good that you'll want to make or buy mincemeat just to make them. Delicious, light, simple........ What are you waiting for? Ready Get Set Bakkkkkkke!

Muffins

280g S/R flour

1/2 tsp bicarbonate of soda

1 tsp baking powder
1 tsp cinnamon

150g caster sugar

Pinch of salt

280ml milk
zest & juice of a clementine

70g melted butter

1 egg

1-2 tbsp amaretto/brandy or 1/2 tsp almond extract 

220g Luxury Mincemeat 

Toppings

50g butter

70g plain flour

25g Dark soft brown sugar 

Pinch of salt

60g flaked almonds

You will also need a 12-hole muffin tin lined with  10 paper cases

Preheat the oven to 170ºC/gas mark 3

Combine the flour, baking powder, bicarb, salt, cinnamon, zest and caster sugar in a large bowl and make a well in the centre. 

In a jug, whisk together the melted butter, egg, liqueur, clementine juice and milk.

Make a well in the centre of the flour, add the mincemeat.

Pour the wet ingredients into the well in the flour and other ingredients and fold together using a large metal spoon until just combined. Do not overwork the batter as the muffins will become tough and heavy. 

Rub together the butter, plain flour, salt and brown sugar until you have a sandy consistency.

Divide the batter between the muffin cases and sprinkle each one with the topping and the almonds. Bake on the middle shelf of the preheated oven for 25-30 minutes until well risen, golden brown and a skewer inserted into the middle of a muffin comes out clean.

Leave to cool and firm slightly before dusting with icing sugar to serve. 

*These are best eaten on the day they are baked, but are still good the day after, they also freeze well.