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Breakfast for 12

Mincemeat Pecan Muffins

These tender muffins mix whole wheat flour, buttermilk, mincemeat, and pecans, then bake until puffed and firm.

$0.41per serving $
35 minstart to table
12servings

British and IrishVegetarianKid-friendlyBudgetBreakfastsBack to schoolFall

Ingredients

  • 2 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk
  • 1/4 cup unsalted butter
  • 1 egg
  • 1 cup mincemeat
  • 1/2 cup pecans
  • powdered sugar

Steps

  1. Heat the oven to 375 F and grease a 12-cup muffin pan with oil.
  2. Whisk the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a bowl.
  3. Whisk the buttermilk, melted butter, and egg in a second bowl.
  4. Stir the wet mixture into the dry mixture, then fold in the mincemeat and pecans.
  5. Divide the batter among the muffin cups and bake for 18 to 20 minutes, until firm in the centers.
  6. Cool the muffins briefly and dust them with powdered sugar.

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