Mince Pie Muffins

Picasso had his blue period. I did muffins. Before bundts, I was all about the muffins. No, actual muffins. I made them in batches of at least 36, generally meaning my colleagues were being force fed these bulbous baked goods at least once a week. Then I discovered bundts. Hallelujah.

A couple of years ago our department held a mince pie bake off. For the previous five years, I had made mince pies using the same recipe. Orange pastry topped with stars and cinnamon sugar. I was well bored of that malarky! Plus, I detest mince pies. For the competition I tried a recipe from a well known cookery book without a test run. It was rubbish! The pastry went hard without colouring and the texture was something similar to an old boot. Why did I stray from my trusted recipe? Goon.

I decided to get a little creative with the brief. This was a mince pie bake off. No-one said it had to include pastry... The devil is in the detail! Mince pie muffins were born. After all, I had at least ten tonnes of luxury mincemeat to use up!

Here's how to make them...

Makes 12

Ingredients

• 280g plain flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 90g golden caster sugar
• 250ml milk
• 350g mince meat - either make your own or get a good quality one like Cottage Delight (local folk - I would have thought that Thyme Deli will stock this)
• 90ml vegetable oil
• 90g sultanas
• 1 tsp cinnamon
• 1 tsp mixed spice
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• Icing sugar for dusting

Method
These can be made in a mixer, but it always find it better to do muffins by hand as there is very little mixing required - just a big bowl.

1. Line a 12 hole muffin tray with festive cases
2. Preheat the oven to gas 6/200 C
3. Sift together all the dry ingredients into a big bowl, including the sultanas.
4. In a large jug, mix together all the wet ingredients, including the mincemeat.
5. Tip the wet ingredients into the dry and fold until just combined. You will see a little flour that is not totally incorporated. This is good!
6. Divide the mixture between the twelve cases, ensuring they are no more than 3/4 full.
7. Bake in the centre of the oven for 20 minutes or until golden brown and well risen. 
8. When they are fully cool, dredge with icing sugar mixed with cinnamon or mist with edible gold spray (see above).

TIP: the best muffins are made using this wet into dry method. They are very different from cupcakes - beating the mix will result in dry muffins.

Only two of us entered in the end. My friend Matt and I got a certificate each. He won Mince Pies of Excellence, and I won Muffins of Excellence. Can't argue with that can you?!

Please leave your comments below... x

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Bonfire Gingerbread Bad Boys

About four years ago, I met my dear friend Emma. She shares my love of baking and one day brought the most amazing gingerbread into work. This recipe was given to her by her mother-in-law Hilda, who had it given to her many years ago. It's been a family favourite in the Jones household for a long long time, and it's not hard to see why! This cake is soft, spicy and when left alone for a few days it becomes slightly sticky... It's just beautiful! I call these muffins 'bad boys' because they seriously pack a punch. There's enough ginger in here to ward of pneumonia!

Emma was kind enough to pass this recipe onto me. I make these cakes in huge batches every winter. This recipe is for 36 cakes, as I find 18 is just a tragedy! However, if you're not a fan of batch baking, you can easily half the ingredients. Likewise, if you're not fond of spicy things, half the amount of ginger.

Ingredients

• 900g plain flour - sifted
• 4 tsp baking powder
• 1 tsp salt
• 12 tsp ground ginger (Yes, really. That's pretty much a full pot... Feel free to put less in.)
• 1 tsp bicarbonate of soda
• 450g dark brown sugar
• 340g unsalted butter
• 340g golden syrup
• 340g black treacle
• 570ml full fat milk at room temperature
• 2 medium eggs

Method

1. Preheat the oven to gas 3/160 C
2. Measure all the dry ingredients into a large bowl - I think this recipe is best made without a mixer. 
3. Add the eggs and milk to a jug and whisk to combine.
4. Measure the butter, sugar, syrup and treacle into a large pan and melt slowly over a low heat. 
5. Tip your syrup mix into the dry ingredients and give a quick stir.
6. Add the milk and egg mixture slowly.
7. TIP: it's going to look incredibly runny. It's fine...
8. Pour the mixture into muffin cases - no more than 3/4 full. 
9. TIP: because the mixture is so runny, it's easier to pour the batter from a large jug.
10. Alternatively you can divide the mix between two 9 inch round tins lined with baking parchment.
11. Bake for 40 minutes (90 minutes if you're doing the two round cakes).
12. If you can, leave these cakes for at least a day before serving. About 2 days is best. I've never got to three...

The finished result is an amazing cake perfect for the colder months...

Please leave your comments below... x

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