INSTRUCTION
Preheat the oven to 200’C / 400’F / Gas Mark 6. Grease a 12-cup muffin tin or line with 12 paper muffin case.
Sift together the flour, baking powder, allspice and salt into a large bowl. Stir in the brown sugar.
Lightly beat the eggs in a large jug or bowl then beat in the milk or oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients and mincemeat. Stir gently until just combined, do not over-mix
Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for 20 minutes, until well risen, golden brown and firm to the touch.
Leave the muffins in the tin for 5 minutes, then transfer to a wire rack and leave to cool.
Knead the icing until pliable. On a surface dusted with icing sugar, roll put the icing to thickness for 5 mm / 1/4 inch. Using a 7-cm / 2 3/4-inch fluted cutter, cut out 12 ‘snowflakes’.
Heat the apricot jam until runny , then brush over the tops of the muffins. Place a snowflake on top of each one, then decorate with silver dragees.
INGREDIENTS
- Oil or melted butter, for greasing (optional)
- 280 g / 10 oz Plain flour
- 1 tbsp Baking powder
- 1 tsp Allspice
- 1/8 tsp Salt
- 115 g / 4 oz Soft dark brown sugar
- 2 Eggs
- 100 ml / 3 1/2 fl oz Milk
- 6 tbsp Sunflower oil or
- 85 g / 3 oz Butter, melted and cooled
- 200 g / 7 oz Luxury mincemeat with cherries and nuts
- 450 g / 1 lb Ready-to- roll icing
- Icing sugar. for dusting
- 2 1/2 tsp Apricot jam
- Silver dragees, to decorate
Making & Baking 