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

1. Preheat oven to 400F (200C).
2. Coat muffin tins with cooking spray or grease with butter or lay with pappers.
3. Drain mincemeat and set aside.
4. In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, salt, and sugar.
5. In another medium bowl, whisk together the egg, milk, olive oil and then stir in the mincemeat.
6. Add the wet mixture into the flour mixture and stir until well combined, no dry ingredients can be found.
7. Spoon batter into prepared muffin tins and bake for about 18 minutes, or until a wooden stick inserted comes out clean.
8. Cool in muffin tin on a wire rack completely.
9. Remove muffins onto wire rack.
10. 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)