Today was miserable. Mr H went back to work after a wonderful Christmas break and I woke up with a migraine. I was definitely feeling the January blues.
I decided that baking some yummy winter muffins would be the perfect way to cheer myself up. Plus, Little Miss H loves baking and eating the results of her endeavours from the kitchen.
These muffins are perfect to make with children. They contain oil instead of butter. So you don’t need to cream any butter and sugar together. Easy peasy. And oh so tasty!
They are also a great way to use up all that mincemeat that is leftover from your home-made Christmas mince pies.
Winter muffins recipe
Preparation time: 10 to 20 minutes
Cooking time: 20 minutes
Makes: 12 muffins or 24 mini-muffins
200g/ 7oz of self-raising flour, sifted
100g/ 3 1/2oz of golden caster sugar
100ml/ 3 1/2fl.oz of sunflower oil
75ml/ 2 1/2fl.oz of whole milk
1 large free-range egg
150g/ 5oz of good quality dark or milk chocolate, chopped
1tsp of vanilla essence
2 heaped tbsp of mincemeat
- Preheat the oven to 190°C/ 170°C for a fan oven or 375°F/gas mark 5.
- Either put 12 muffin cases inside a muffin tray or 24 mini-muffin cases inside a mini-muffin tray.
- Mix the flour and sugar in a bowl and make a well in the centre.
- In a separate bowl, whisk together the egg, milk, oil and vanilla essence.
- Slowly pour the egg mixture into the well in your flour. Stir gently until combined.
- Add the chopped chocolate and the mincemeat. Stir gently again.
- Divide the mixture among the muffin cases and bake for 20 minutes or until golden brown and risen.
- Remove the muffins onto a wire rack and eat warm.
These muffins are ideal to eat whilst drinking a big cup of tea or hot chocolate, snuggling on the sofa in a warm blanket and watching your favourite movie. The perfect treat to help beat the January blues.