Description
Light, tender muffins perfumed with festive mincemeat and lifted with buttermilk.
A quick two‑temperature bake delivers tall bakery domes in under 30 minutes.
Ingredients
Units
Scale
- 375 g Self Raising Flour
- 2 Teaspoons Bicarbonate of Soda
- 150 g Soft Light Brown Sugar
- 2 Medium Eggs
- 240 ml Buttermilk
- 130 g Vegetable Oil
- 200 g Mincemeat
- 1 Tablespoon Icing Sugar (optional)
Instructions
- Prep: Heat oven to 190°C / 375°F (fan). Line 20 muffin cups with paper cases.
- Dry mix: In a large bowl whisk self-raising flour and bicarbonate of soda to aerate.
- Wet mix: In a jug whisk brown sugar, eggs, buttermilk and oil until smooth and emulsified.
- Combine: Pour wet into dry and whisk gently just until no flour streaks remain. Fold in mincemeat. Do not overmix.
- Fill: Divide batter between cases, filling almost to the top for tall domes.
- Two‑temp bake: Bake 5 minutes at 190°C / 375°F (fan), then (without opening the door) reduce to 160°C / 320°F and bake a further 10–15 minutes until a skewer comes out clean.
- Cool & finish: Rest in tin 5 minutes, transfer to a rack to cool. Dust with icing sugar before serving.
Notes
Tips: Avoid overmixing once flour is added to keep the crumb tender.
If your oven isn’t fan-assisted, bake at 200°C / 390°F for the first 5 minutes, then 170°C / 340°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: British-Inspired
Nutrition
- Calories: 165
- Sugar: 12
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 20
