Whole Wheat Mincemeat Muffins
- 1 1/4 cups pastry flour, whole wheat or whole wheat flour
- 1/2 cup flour, all-purpose
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons honey or sugar
- 1 large eggs
- 3/4 cup milk, 1%
- 3 1/2 tablespoons olive oil or canola oil
- 1 cup mincemeat
- Preheat oven to 400F (200C).
- Coat muffin tins with cooking spray or grease with butter or lay with pappers.
- Drain mincemeat and set aside.
- In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, salt, and sugar.
- In another medium bowl, whisk together the egg, milk, olive oil and then stir in the mincemeat.
- Add the wet mixture into the flour mixture and stir until well combined, no dry ingredients can be found.
- Spoon batter into prepared muffin tins and bake for about 18 minutes, or until a wooden stick inserted comes out clean.
- Cool in muffin tin on a wire rack completely.
- Remove muffins onto wire rack.
- Store at an air-tight container for 2 or 3 days, or can be frozen up to 1 month.
pastry flour, flour, baking powder, salt, honey, eggs, milk, olive oil, mincemeat
Taken from recipeland.com/recipe/v/whole-wheat-mincemeat-muffins-51641 (may not work)