Mincemeat Mini Muffins With Sherry Butter - cooking recipe

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon freshly ground nutmeg
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup plain yogurt, stirred
2 large eggs
1 cup prepared mincemeat (from a jar)
2 tablespoons unsalted butter, melted and cooled
SHERRY BUTTER
1/4 cup unsalted butter, AT ROOM TEMPERATURE
1/4 cup confectioners' sugar (called also powdered or icing sugar)
1 tablespoon cream sherry

Preparation

FOR THE MINI MUFFINS: Preheat the oven to 400\u00b0F Butter 36 miniature muffin cups.
In a mixing bowl, combine the flours, nutmeg, baking powder, salt, sugar, and nuts.
In a small bowl, combine the yogurt, eggs, mincemeat, and butter. Add the mincemeat mixture to the dry ingredients and blend just until combined; don't over mix.
Scoop the batter into the muffin cups and bake for 10 to 15 minutes or until a wooden skewer inserted in the center of a muffin comes out clean. Remove from cups and cool on a wire rack. Serve warm with Sherry Butter. Makes 36 miniature muffins.
FOR THE SHERRY BUTTER: In a small bowl, cream together all of the ingredients. With an electric mixer beat at high speed until light and fluffy. Turn into a serving bowl and serve without chilling.
The Great Holiday Baking Book.Beatrice Ojakangas.