Not everyone likes Christmas Mince Pies and these muffins are a tasty alternative, great for putting in gift hampers or just having with a well deserved cuppa during the busy festive season. They are also a fab way of using up leftover fruit mince that you may have knocking about, there is nothing worse than having half a jar and nothing to bake with it.
300g plain flour
75g light soft brown sugar
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
250g fruit mince
handful of dried cranberries
300ml sour cream
60ml vegetable oil
1 free range egg
Preheat oven to 180°C. Line a 12 hole muffin tin with muffin cases of your choice.
Put the flour, sugar, baking powder, bicarbonate soda and cinnamon into a mixing bowl. Add the cranberries and stir to combine all the dry ingredients together.
In large measuring jug or separate bowl mix together the soured cream, milk, oil, egg and Christmas fruit mincemeat. Fold the wet ingredients into the dry ingredients until just combined, don't beat or over mix otherwise the muffins will be tough and not light.
Fill the lined muffin tin holes evenly with the muffin mixture and bake in the oven for 20-25 minutes until the muffins are cooked through. Cool slightly then dust with icing sugar before enjoying one or two with a cuppa.