Mincemeat Muffins

• 1/2 cup pecans, finely chopped
• 1 apple, peeled, cored, and cut into 1/2 inch dice
• 1 large egg
• 3/4 cup apple juice
• 1/3 cup vegetable oil
• 1 1/3 cups bottled mincemeat
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/3 cup granulated sugar
• Glaze
• 3/4 cup icing sugar
• 1/4 teaspoon cinnamon
• 3 -4 teaspoons apple juice

1. In a large bowl, whisk together egg, juice and oil;stir in mincemeat and apple.
2. In a separate bowl, sift together flour, baking powder and cinnamon; stir in sugar.
3. Add dry ingredients and pecans to egg mixture and blend just until combined.
4. Fill a greased 12 1/2-cup muffin pan and bake at 400u0b0F for 20 minutes, or until toothpick inserted in middle come out clean.
5. Turn muffins out onto rack to cool 5 minutes.
6. In a small bowl whisk together icing sugar, cinnamon and 3 teaspoons of juice until smooth, adding enough of remaining teaspoon of juice to make a spreadable glaze.
7. Spread glaze over tops of warm muffins.
8. These muffins are best served warm or at room temperature.
9. Muffins can be made up to 3 days ahead and kept in an airtight container at room temperature.

pecans, apple, egg, apple juice, vegetable oil, bottled mincemeat, flour, baking powder, cinnamon, granulated sugar, icing sugar, cinnamon

Taken from www.food.com/recipe/mincemeat-muffins-45380 (may not work)