Christmas just wouldn't be Christmas without an annual dose of Christmas Muffins. So just in case you haven't got round to it yet here is the recipe again.
Remember to leave one out for Santa!
In a large bowl mix together:
375g self-raising flour
220g soft brown sugar
the grated peel of one orange
Christmas spices - a bit of ginger, cinnamon and nutmeg
In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup juice from the orange (made up with milk if necessary)
2 large eggs
Mix the wet into the dry
Then stir in:
1 cup mincemeat (preferably one with brandy or rum in it!)
Divide the mixture between 12 muffin cases
Bake on 190 for 22 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool
And voila! Christmas is complete.
These are particularly lovely for Christmas Breakfast - or any other time of the year for that matter, because as you open the tin with your eyes closed you'll think of Christmas whatever time of year you bake them.
In a large bowl mix together
375g self raising flour
220g soft brown sugar
and the rind of one orange
In a small pyrex bowl mix together
90g melted butter
half a cup of sour cream
quarter cup of milk
2 large eggs
pour the wet into the dry
mix together
stir in one cup of mincemeat (preferably one with brandy in it already)
Divide into 12 muffin cases
Bake Gas 5/6
20-25 mins
Leave to cool on a wire tray, then store in an airtight container.
Best served close to a roaring log fire, while wearing your Christmas jumper, with a glass of 'Snowball' in your hand. Why wait till Christmas?
