Friday 26 February 2016

Frangipane Mincemeat Muffins

I adapted this recipe using just the frangipane section (and adapting that as well).

I dropped the sugar down by 20g, used margarine instead of butter (as it was all I had), added 1 teaspoon baking powder, plus 3 heaped desserspoonsful of mincemeat leftover from Christmas. It was done in the all in one method rather than beating sugar and margarine together etc.

I used an ice cream scoop to divide the mixture between 8 muffin cases and baked them for 25 minutes at 190C. They were just slightly too dark so next time, I shall cook them at 180C and see how they go.

They have a lovely texture and you can taste the mincemeat without it being overpowering:
Three when cold went into the freezer for our walk next week, the rest we shall eat in the next few days.

Although the frangipane element is a GF recipe, it should work just as well with normal flour.

Have a lovely weekend everyone.


  1. These sound so good, I love frangipane and adding the mincemeat was a stroke of genius. I would imagine they are not too sweet, which is how I like my muffins xxx

    1. Just right on the sweetness front. I always use 10g or 20g less in every recipe if I can.


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