Whole Wheat Mincemeat Muffins – a delicious recipe with pastry flour, flour, baking powder, salt, honey, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
396
kcal
Calories
18
g
Fat
51
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Whole Wheat Mincemeat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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