Mince Pie Duffins- a mince pie twist on the classic duffin. Doughnut muffins spiced with cinnamon and filled with traditional mincemeat. A delicious Christmas treat.
Doughnut Muffin plus cinnamon, plus mince pie filling is the gist of this Christmas baked treat. If you've ever fancied mince pie in cake form, this is your recipe!
The classic duffin is soft, moist and filled with jam usually. For this recipe, I have used the same batter but I have added a good whack of cinnamon and changed the filling to spiced mincemeat. Add some cinnamon sugar on top and your done. Quick and easy if you're looking for a new Christmas baking idea.
Taking just 40 minutes to prepare and bake, they are quick to get ready when you have guests over the festive season. Serve them warm or keep in a tin for a few days. You can heat them up with some custard too, for a dessert.
Mince Pie fans- hope you enjoy!
Make Mince Pie Duffins
For a full, printable recipe, scroll to the end of this post.
Main steps of the recipe:
Mix the dry ingredients with the melted butter.
Mix with the eggs and yoghurt.
Fill muffin cases 3/4 full.
Put a generous spoonful of mincemeat on top.
Top off with the rest of the mixture.
Bake until golden brown.
Top off with cinnamon sugar.
Christmas, duffin, doughnut, muffin, mincemeat
cakes, Christmas
British
Mince Pie Duffins
Mince Pie Duffins- a mince pie twist on the classic duffin. Doughnut muffins spiced with cinnamon and filled with traditional mincemeat. A delicious Christmas treat.
prep time: 20 minscook time: 20 minstotal time: 40 mins
ingredients:
- 150g caster sugar
- 150ml Greek Yoghurt
- 2 large eggs
- 150g butter, melted
- 1 tsp bicarbonate of soda
- 3 tsp cinnamon
- 1 tsp vanilla extract
- 200g plain flour
- 6 tbsp mincemeat
instructions
1. Pre-heat the oven at 200 (180 fan, gas mark 5)
2. Mix all the dry ingredients, including 2 teaspoons of the cinnamon, together well.
3. Melt the butter and tip into the dry ingredients with the vanilla.
4. Mix the eggs and the yoghurt together in a jug.
5. Tip the egg mixture in and start combining all the ingredients slowly. You want it to be thick and slightly lumpy, so don't over-mix or you won't get the right texture. Be particularly careful if using a food mixer.
6. Put a heaped tablespoon of duffin batter in each cake case. It should fill it to about 3/4 full.
7. Put a teaspoon of mincemeat on top of each one and then put a tsp of mixture on top to cover it. Mincemeat is heavy and will sink a little, so you want it near the top.
8. Put them in the oven for 17-20 mins. They should be golden and firm.
9. When you have taken them out of the oven, let them cool a little and then remove from the tin.
10. Mix the remaining teaspoon of cinnamon with roughly a heaped tablespoon of caster sugar.
11. Sprinkle the cinnamon sugar generously over the top to get the doughnut effect. You may need to use the back of the teaspoon to spread it.
10. Serve warm, or keep for 2-3 days in a tin. Can also be warmed and served with custard as a dessert.
calories
260
260
fat (grams)
12
12
sat. fat (grams)
7
7
carbs (grams)
32
32
protein (grams)
4
4
sugar (grams)
22
22
Created using The Recipes Generator
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