Low Sugar Muffins With Mincemeat Filling From Christmas Leftover
The scone idea has worked well, but I'd like to have a go at something else this time: muffins with a surprise filling of mincemeat in the centre 😀
For the muffin batter (the same base recipe as the blueberry muffins):
100g plain flour
30g brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of sea salt
1 egg, lightly beaten
60ml vegetable oil
60ml plain yoghurt
1/2 teaspoon vanilla essence
For the filling:
Leftover homemade mincemeat, as desired
For the crumble top:
2 teaspoons butter
3 teaspoons plain flour
2 teaspoons brown sugar
1 teaspoon raw rolled oat (for an extra bit of crunch)
- As usual, I started off by preparing the crumble top by mixing the 3 ingredients together in a small bowl, using 2 forks, until the mixture becomes crumbs-like. Set aside.
- Set the oven to 190°C (I do find that this oven of mine needs a little increase in heat), and lightly grease a 6-hole muffin pan or line it with paper baking cups.
- Combine all the wet ingredients for muffin batter in a bowl or a measuring jug.
- Mix all the dry ingredients in a large mixing bowl and make a well in the middle. Gradually pour the wet ingredients mixture into the well whilst folding together gently just until the dry ingredients are moistened. The batter should still be lumpy.
- Spoon the batter to fill up to about 1/3 of the cup/muffin pan hole.
- Stuff a teaspoon full of the leftover homemade mincemeat in the middle, cover up with the remaining batter, evenly distributed amongst the cups/muffin holes.
- Scatter the crumble mix over the top of the batter..
- Bake for 25 minutes.