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Mincemeat Bran Muffins
- Total Time: 30 minutes
- Yield: 24 muffins 1x
Description
The homemade mincemeat recipe featured in Prairies North Magazine (Winter Issue 2019) will take these muffins up a notch. Our grandkids enthusiastically devour them.
Ingredients
Units
Scale
Wet Ingredients:
- 2 eggs
- 3/4 cup of oil
- 1 cup of sugar
- 1 cup of natural wheat bran
- 2 cups of milk
- 1 cup of mincemeat (canned or homemade)
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
In a bowl, beat the following ingredients.
- 2 eggs
- ¾ cup of oil
- 1 cup of sugar
Add:
- 1 cup of natural wheat bran
- 2 cups of milk
Beat well.
Add:
- 1 cup of mincemeat (canned or homemade)
Whisk dry ingredients together and fold into the wet ingredients, mixing only until blended. Fill greased muffin pans 2/3 full and bake at 375°F for 20 minutes. This recipe makes approximately 24 muffins.
Notes
Tip: This batter can be kept in the fridge for up to a week and baked fresh as needed. If you bake all of the muffins at one time, they keep well in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breads & Muffins
- Method: Bake
One Response
In some of these muffin recipes could I substitute milk for buttermilk? Thank you