SPICED FRUITY MUFFINS

Christmas is around the corner and with these muffins we have the flavours of the season! This lovely muffin recipe was given to me by a rellie. Thanks Anthea!

They freeze well and can be made in either a 12 hole large muffin tin or use a smaller 24 hole mini muffin. Those small ones are great for parties and children! I did not use muffin cases but that would be good too [and easier, no greasing tins]. Whatever. The quantity below made 12 large muffins plus 15 mini muffins.

Preheat your fan oven to 180C and butter your tins well.

In a medium large bowl, place:

8 oz plain flour

6 oz wholemeal flour

1½ teaspoons baking powder

¾ teaspoon bicarbonate of soda

½ teaspoon each of ground ginger, cinnamon and nutmeg

Note: ensure your spices are well in date!

8 oz butter

Rub the butter in, until it resembles breadcrumbs. Add:

2 oz oats

6 oz caster sugar [or light soft brown]

6 oz dried mixed fruit

Mix well

In a jug, place:

250 ml whole milk

1 teaspoon vanilla bean paste or extract

3 dessertspoons mincemeat

2 large eggs

whisk together

Make a well in the middle of the dry mixture and add the wet ingredients from the jug. Mix well.

For large muffins I used a large heaped tablespoon for each hole. A teaspoonful for the minis.

Bake in your preheated oven for about 25 mins, until firm to the touch. [Minis about 15 ish]

So good. Soft texture and so much flavour.