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Mincemeat Muffins with Sherry Butter
1/4 cup unsalted butter, softened
1/4 cup sifted confectioners' sugar
1 teaspoon Cream Sherry
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 cup sugar
1 cup buttermilk
2 large eggs, beaten lightly
1 cup bottled mincemeat
2 tablespoons butter, melted and cooled
For Sherry Butter: In a small bowl cream together butter and
confectioners' sugar. Stir in the Sherry and chill the mixture 30 minutes.
While Sherry Butter is chilling, make the muffins: In a bowl
combine well the flours, nutmeg, baking powder, salt and sugar. In a small bowl whisk
together buttermilk, eggs, mincemeat and melted butter. Stir buttermilk mixture into flour
mixture until just combined. Divide batter among 15 well-buttered and floured 1/3-cup
muffin tins and bake 20 to 25 minutes at 400 degrees F.
Turn muffins out onto racks and serve
them with Sherry Butter.
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