Mincemeat Muffins - cooking recipe

Ingredients

1/2 cup pecans, finely chopped
1 apple, peeled, cored, and cut into 1/2 inch dice
1 large egg
3/4 cup apple juice
1/3 cup vegetable oil
1 1/3 cups bottled mincemeat
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/3 cup granulated sugar
Glaze
3/4 cup icing sugar
1/4 teaspoon cinnamon
3 -4 teaspoons apple juice

Preparation

In a large bowl, whisk together egg, juice and oil;stir in mincemeat and apple.
In a separate bowl, sift together flour, baking powder and cinnamon; stir in sugar.
Add dry ingredients and pecans to egg mixture and blend just until combined.
Fill a greased 12 1/2-cup muffin pan and bake at 400\u00b0F for 20 minutes, or until toothpick inserted in middle come out clean.
Turn muffins out onto rack to cool 5 minutes.
In a small bowl whisk together icing sugar, cinnamon and 3 teaspoons of juice until smooth, adding enough of remaining teaspoon of juice to make a spreadable glaze.
Spread glaze over tops of warm muffins.
These muffins are best served warm or at room temperature.
Muffins can be made up to 3 days ahead and kept in an airtight container at room temperature.