300g Plain Flour
1 tbsp Baking Powder
115g Caster Sugar
1/2 tsp Ginger (I would say optional)
1/4 tsp Grated Nutmeg (I would say optional also, but thats because I didnt have any!)
175ml Milk
2 tbsp Grand Marnier (Optional as I didnt have any!)
1 Beaten Egg
115g Melted Butter
Finely Grated Zest of 1 Lemon (surprise.... didnt have any!)
About 6 tbsp Luxury Mincemeat
Preheat oven to 200'c /400'F/Gas 6. Grease or line a 12 hole muffin tin.
Combine flour, baking powder, caster sugar, ginger and nutmeg and sift into a large bowl.
In a seperate bowl or jug, combine the milk, Grand Marnier, egg, butter and lemon zest. Pour into the dry ingredients and stir together until just combined. Half fill each muffin cup with the mixture, top with a heaped teaspoon of mincemeat, nestling it down into the mixture, then top with another dollop of muffin mixture to cover.
Bake for about 20min until risen and golden. Leave to cool in the pan for a few minutes, then transfer to a wire rack to cool.
To serve, dust with icing sugar, decorate with a holly leaf and sprinkle with a little silver glitter.
I would add that you need to try and judge where the very middle of the mixture will be as if the mixture is seen above the top of the mixture it can be charred when being cooked. So ensuring that it is quite far down, but yet not too far down as I guess it might come out the bottom?
'Baking Magic' by Kate Shirazi
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