If you are like me, you will find yourself with a half empty jar of mincemeat after the holidays. I love mincemeat and usually make my own every year, but it is also something which I tend to keep a few jars of on hand all the time. It comes in handy for making all sorts of lovely desserts and bakes.
Once I have a jar opened however, I want to use it up. I had about half a jar of it left over after I made my frangipane mince pies for the holidays. There are, of course, lots of things I could have done with it, but I decided to bake some muffins with it. I knew that I would enjoy them and that they were something which I could freeze to enjoy as and when I desired a muffin.
I adapted a recipe which I found here. I found a few muffin recipes that looked promising, but this is the one I decided to use. When I want a muffin I want a muffin, not a cake. I want something a bit sturdy with a muffin-like texture.
These turned out beautiful. With lovely flavors. Not too spicy either. They required just the amount of mincemeat that I had left in the jar as well. Bonus. They smelled heavenly when they were baking.
It is a full batch recipe, making 12 muffins, but I did want to pop some into the freezer to enjoy in the coming days. I also wanted to gift my next-door neighbor Sheila with a few. This is an excellent muffin recipe that I highly recommend!
WHAT YOU NEED TO MAKE MINCEMEAT MUFFINS
Just a few simple baking cupboard ingredients.
- 1 3/4 cup (219g) plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (115g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) soft dark brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (225g) mincemeat
- 1/2 cup (120ml) buttermilk (see notes)
- 1/2 cup (58g) chopped walnuts or pecans
Everything is pretty self-explanatory. I used British Mincemeat for this which is like a thick jam. Not dry at all. I also like to grate my own nutmeg using a small micro-plane grater.
No buttermilk? No problem! If you don't have any buttermilk, you can use one of the following substitutions:
- Whisk together equal parts of whole milk and full fat plain yogurt. Leave for a few minutes to clabber.
- Add 1/2 TBS of white vinegar or lemon juice to a measuring cup and add whole milk to the level of milk required. Leave for 5 minutes to clabber.
HOW TO MAKE MINCEMEAT MUFFINS
These are not hard to make and go together very quickly.
Preheat the oven to 375*F/190*C/ gas mark 5. Line a 12-cup muffin in with paper liners or spray it generously with non-stick cooking spray.
Sift the flour, salt, baking powder, baking soda, cinnamon and nutmeg into a medium sized bowl.
Cream the butter and both sugars together until light and fluffy. Beat in the eggs, one at a time, taking the time to incorporate each egg fully before adding the next and proceeding. Stir in the vanilla.
Fold in the mincemeat and buttermilk, alternately with the dry ingredients, making three dry additions and two wet additions. Mix together just to combine.
Spoon into the prepared muffin tins, dividing the mixture equally amongst the cups. They should be filled about 2/3 full.
Sprinkle the chopped nuts on top.
Bake in the preheated oven for 18 to 20 minutes. 'When done a toothpick inserted in the center should come out clean and the tops should spring back when lightly touched.
Leave in the tin to cool for 5 minutes, then remove to a wire rack to cool completely.
HINTS AND TIPS FOR MAKING MAGNIFICENT MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
I was a bit worried that these would end up tasting more like cake than muffins, but all my worry was for naught. They have a beautiful, perfect muffin like texture that goes very well with a hot drink. I loved the addition of the toasty nuts on top.
I think they would also freeze very well. In order to do so I would wrap each one individually in plastic cling film and pop the whole lot into a zip lock baggie. That way you could take out one at a time whenever you were wanting a fresh muffin to enjoy.
If you are like me and you have leftover mincemeat from the holidays that you want to use up, you might also enjoy the following recipes!
MARY BERRY'S MINCEMEAT LOAF CAKE (S) - Lovely fruited cakes that are very simple to put together and taste beautiful served cut into slices and spread with softened butter along with a hot cup of tea. I don't know anyone who doesn't love these.
BAKED HOLIDAY CUSTARD - Custard was always a favorite dessert in my home, especially baked custard like this recipe. For this a quantity of mincemeat is spooned into the bottom of each of four ramekins and then the custard mix is poured over top before baking to baked custard perfection. Can you say delicious? This is a dessert with beautiful textures and flavors.
Yield: 12 muffins
Mincemeat Muffins
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A foolproof recipe and great way to use up some of the mincemeat that you have leftover in the refrigerator after the holidays. Studded with deliciousness and easy to put together, this is a real winner of a muffin recipe.
Ingredients
- 1 3/4 cup (219g) plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (115g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) soft dark brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (225g) mincemeat
- 1/2 cup (120ml) buttermilk (see notes)
- 1/2 cup (58g) chopped walnuts or pecans
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a 12-cup muffin in with paper liners or spray it generously with non-stick cooking spray.
- Sift the flour, salt, baking powder, baking soda, cinnamon and nutmeg into a medium sized bowl.
- Cream the butter and both sugars together until light and fluffy. Beat in the eggs, one at a time, taking the time to incorporate each egg fully before adding the next and proceeding. Stir in the vanilla.
- Fold in the mincemeat and buttermilk, alternately with the dry ingredients, making three dry additions and two wet additions. Mix together just to combine.
- Spoon into the prepared muffin tins, dividing the mixture equally amongst the cups. They should be filled about 2/3 full.
- Sprinkle the chopped nuts on top.
- Bake in the preheated oven for 18 to 20 minutes. 'When done a toothpick inserted in the center should come out clean and the tops should spring back when lightly touched.
- Leave in the tin to cool for 5 minutes, then remove to a wire rack to cool completely.
Notes
If you don't have any buttermilk, you can use one of the following substitutions:
- Whisk together equal parts of whole milk and full fat plain yogurt. Leave for a few minutes to clabber.
- Add 1/2 TBS of white vinegar or lemon juice to a measuring cup and add whole milk to the level of milk required. Leave for 5 minutes to clabber.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I had a quantity of leftover cooked turkey left over from the holiday meal along with an assortment of veggies, stuffing and gravy. One thing which we always loved when we were growing up was that our mother would make dinner sized pot pies from the leftovers of most holiday meals.
My father was not fond of leftovers of any kind, so if she could present them as something completely different, he was happier about it, and, like all of us, he loved a savory pie more than anything else.
The nice thing is that you can make a pot pie out of just about any leftovers that you have in the kitchen. Any kind of protein, vegetables, gravy, etc. And if, like me, you always keep ready rolled puff pastry in the freezer, this automatically becomes even easier to do!
This pot pie recipe I am sharing with you today is for a single crust pot pie. Everything just gets layered in the pie dish and the puff pastry lid goes on top. Baked for a short in a hot oven, you end up with a pie that everyone will love and that you can just spoon out to serve, making sure that everyone gets a nice piece of that lovely flaky puff pastry topping!
No puff pastry? Make a simple biscuit/scone topping. You can even use Bisquick. I have also used a box of corn muffin mix, stirred together as per the recipe and poured that over top. This is especially nice with pork or ham.
The important thing is that this is easy to make and tastes delicious. Nobody will be complaining about having leftovers!
WHAT YOU NEED TO MAKE A POT PIE OUT OF ANY LEFTOVERS
Essentially some pastry and some leftovers!
- 1 sheet of all butter puff pastry
- 1 mug of leftover gravy, heated through
- 2 mugs of leftover protein, cubed into bite sized pieces
- 2 mugs of leftover cooked vegetables (see notes)
- salt and pepper to season
- 1 egg yolk beaten together with1 tsp water
I used one sheet of frozen all-butter puff pastry, thawed. They come two sheets in a box here. Presidents' choice is the brand I use.
The mug that I used held about 1 cup of ingredients, cubed, or cut into small pieces. I cannot tell you the grams. Just use a decent sized coffee mug.
My pie was a turkey pie and so I added a layer of stuffing to the bottom. This actually crisped up very nicely on the bottom of the pie and tasted really good. It did not get soggy.
This was topped with a layer of cubed potatoes, then the turkey and finally some mixed cooked vegetables.
If you don't have any gravy left, you can use instant gravy powder to make 1 cup of gravy.
With ham you could use a white sauce. This also works for leftover fish, tuna, salmon, etc.
HOW TO MAKE A POT PIE OUT OF ANY LEFTOVERS
So simple you could do this with your eyes closed. Use the same mug to measure out all of your ingredients. Mine was a coffee mug which held a generous cup.
Preheat your oven to 375*F/190*C/ gas mark 5. Have ready an 8-inch round deep pie dish with a lip.
Butter the pie dish.
Layer in your ingredients as follows. Half of the vegetables. All of the protein. The remaining half of the vegetables. You can season as you go.
Pour the warm gravy over top of everything in the pie dish.
Cut an 8-inch round out of the pastry and two strips, each about 1/2 inch wide. Yu can cut shapes out of the remainder of the pastry to decorate, using small cookie cutters if desired.
Brush some egg wash around the lip of the pie dish. Affix the pastry strips to the lip. Brush the strips with some of the egg wash.
Place the pasty round on top of the pie dish, pressing it gently around the edges to stick it to the pastry covered rim.
Vent the dish in the center and then brush with some of the egg wash. Stick on any pastry trimmings you wish to use. Brush them with the egg wash also.
Bake in the preheated oven for 30 to 35 minutes until the filling is bubbling up through the vent in the center and the pastry is golden brown.
Serve warm. Spoon out to serve.
Notes
If you have leftover turkey, it is nice to also have a layer of stuffing in the bottom of the pie dish. I used a mug of diced cooked potato on top of the stuffing layer, then the turkey and then mixed vegetables on top.
This really is delicious. I always manage to make good use of all of my leftovers. It is quick and easy to throw together as well.
It is also very adaptable to a variety of fillings and ingredients. You can use your imagination in however you wish to put it together.
I served with some cranberry sauce (because it was turkey) and coleslaw on the side. In the U.K. it would be common to have chips with a pie like this, or even mashed potatoes.
Here are some other genius ways to use up some of the leftovers after your holiday dinners, or even Sunday lunch!
LEFTOVER MEAT ESCALLOPE - This delicious casserole makes great use of leftover bits of meat or poultry, vegetables, gravy, etc. A nice, tossed salad on the side, and you have a delicious meal that everyone will enjoy, and nobody will care if it is leftovers or not! I guarantee!
CHICKEN AND HAM PIE - This lush pie makes great use of cooked chicken (turkey) and ham. In a beautiful lard/butter pastry, that is in three layers rather than two. (Yes there is an extra layer of pastry in the middle dividing the chicken from the ham.) This always goes down a real treat and nobody minds that they are eating leftover at all!
Yield: 4 servings
How to make a Pot Pie out of Just About Anything
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This delicious recipe makes a fabulous pot pie that is adaptable to whatever leftovers you happen to have in the refrigerator. It's very simple to make and uses only a few ingredients. Nothing is wasted. Use one of your coffee mugs to measure the filling.
Ingredients
- 1 sheet of all butter puff pastry
- 1 mug of leftover gravy, heated through
- 2 mugs of leftover protein, cubed into bite sized pieces
- 2 mugs of leftover cooked vegetables (see notes)
- salt and pepper to season
- 1 egg yolk beaten together with1 tsp water
Instructions
- Preheat your oven to 375*F/190*C/ gas mark 5. Have ready an 8-inch round deep pie dish with a lip.
- Butter the pie dish.
- Layer in your ingredients as follows. Half of the vegetables. All of the protein. The remaining half of the vegetables. You can season as you go.
- Pour the warm gravy over top of everything in the pie dish.
- Cut an 8-inch round out of the pastry and two strips, each about 1/2 inch wide. Yu can cut shapes out of the remainder of the pastry to decorate, using small cookie cutters if desired.
- Brush some egg wash around the lip of the pie dish. Affix the pastry strips to the lip. Brush the strips with some of the egg wash.
- Place the pasty round on top of the pie dish, pressing it gently around the edges to stick it to the pastry covered rim.
- Vent the dish in the center and then brush with some of the egg wash. Stick on any pastry trimmings you wish to use. Brush them with the egg wash also.
- Bake in the preheated oven for 30 to 35 minutes until the filling is bubbling up through the vent in the center and the pastry is golden brown.
- Serve warm. Spoon out to serve.
Notes
If you have leftover turkey, it is nice to also have a layer of stuffing in the bottom of the pie dish. I used a mug of diced cooked potato on top of the stuffing layer, then the turkey and then mixed vegetables on top.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I got 8 medium muffins from a half-sized recipe. They were not overly large, but I felt they were just the right size, especially if you were going to serve them with breakfast and perhaps a few other things such as eggs, bacon, etc.
It is hard to believe that it is already Christmas Eve. I did not get half of the recipes cooked and tried that I had wanted to this Christmas holiday season, but that's okay. It gives me more to try next year.
It is hard to believe that it is already Christmas Eve. I did not get half of the recipes cooked and tried that I had wanted to this Christmas holiday season, but that's okay. It gives me more to try next year.
I have really enjoyed everything that I have made for the holidays this year and I hope that you have too. I wish for each of you a very Merry Christmas, a Happy Chanuka, a happy Kwanza, a lovely Festivus, a pleasant couple of days, whatever it is that you celebrate!
I am not going to be posting any new content now until after Boxing Day. (Dec 26th.) I will be busy entertaining family and spending some quality time with them! If you do have any questions or comments, however, don't hesitate to email or get in touch. I will be sure to respond as soon as I can! Be well and be happy!
WHAT YOU NEED TO MAKE CRANBERRY EGGNOG MUFFINS
Just a few simple ingredients.
For the muffins:
- 1 1/8 cup (145g) plain all-purpose flour
- 1/2 TBS baking powder (6g)
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 3 fluid ounces (89ml) eggnog
- 3 TBS butter, melted (38g)
- 1/2 tsp almond extract
- 1/2 cup (50g) fresh cranberries, coarsely chopped
- 1 TBS granulated sugar (12g)
For the streusel topping:
- 2 TBS plain all-purpose flour (16g)
- 2 TBS granulated sugar (24g)
- 1 TBS butter, softened (14g)
- 3 TBS coarsely chopped pecans (23g)
If you cannot get eggnog, you can use undiluted evaporated milk or even single cream in its place and you will still have a very good muffin. In that case, I would add some grated orange zest and a pinch of nutmeg or cinnamon.
If fresh cranberries are not available to you, you could use dried cranberries. In that case I would leave out the TBS of sugar for dusting the berries. You could also use blueberries in their place but they will not be quite as tart.
HOW TO MAKE CRANBERRY EGGNOG MUFFINS
These are simple to make. I have given you a list of hints and tips at the end to make your muffin baking results turn out superb!
Preheat the oven to 400*F/200*C/ gas mark 6. Butter 8 cups in a medium muffin tin really well or line with paper liners. Put some water in the unused cups to prevent the pan from buckling.
Whisk the flour, sugar, and baking powder together in a bowl. Whisk the egg, melted butter, almond extract and eggnog together in a beaker. Mix the TBS of sugar and chopped cranberries together.
Rub the flour, 1/2 cup of sugar, butter and pecans for the streusel topping together until you get a crumbly mixture.
Add the wet ingredients to the flour/sugar/baking powder mixture and give everything a whisk together just to combine. Stir in the sugared cranberries.
Divide the mixture between the prepared muffin cups. Top each with a portion of the streusel topping.
Bake in the preheated oven for 18 to 20 minutes, or until the muffins test done. They should spring back when lightly touched and a toothpick inserted in the center should come out clean.
HINTS AND TIPS FOR BEAUTIFUL MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
These were really good, although the flavor of the eggnog was not really pronounced. They were moist however, and there was a nice lot of cranberries in them. If you want more of an eggnog flavor, I suggest adding a touch of nutmeg to the muffins.
They were not huge, which I liked, and they were not like little cakes but had a beautiful muffin texture which I also liked. I loved the addition of that nutty streusel on top!
Here are a few other muffin recipes that you might also enjoy!
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
ORANGE MUFFINS - Buttery, moist and filled with orange flavors from the outside in. These are winners all round! I chose to stud mine with dried currants, but you may like raisins, or nuts, or blueberries, etc. You may even prefer them to be plain. One thing is for sure, you will enjoy these moist and delicious muffins. Fresh orange flavors filled with an optional fruit and sweet glaze. You can't go wrong!
Yield: 7 - 8 medium muffins
Cranberry Eggnog Muffins (SMALL BATCH)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These delicious holiday muffins are studded generously with chopped cranberries and topped with a moreish pecan streusel.
Ingredients
For the muffins:
- 1 1/8 cup (145g) plain all-purpose flour
- 1/2 TBS baking powder (6g)
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 3 fluid ounces (89ml) eggnog
- 3 TBS butter, melted (38g)
- 1/2 tsp almond extract
- 1/2 cup (50g) fresh cranberries, coarsely chopped
- 1 TBS granulated sugar (12g)
For the streusel topping:
- 2 TBS plain all-purpose flour (16g)
- 2 TBS granulated sugar (24g)
- 1 TBS butter, softened (14g)
- 3 TBS coarsely chopped pecans (23g)
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter 8 cups in a medium muffin tin really well or line with paper liners. Put some water in the unused cups to prevent the pan from buckling.
- Whisk the flour, sugar, and baking powder together in a bowl. Whisk the egg, melted butter, almond extract and eggnog together in a beaker. Mix the TBS of sugar and chopped cranberries together.
- Rub the flour, 1/2 cup of sugar, butter and pecans for the streusel topping together until you get a crumbly mixture.
- Add the wet ingredients to the flour/sugar/baking powder mixture and give everything a whisk together just to combine. Stir in the sugared cranberries.
- Divide the mixture between the prepared muffin cups. Top each with a portion of the streusel topping.
- Bake in the preheated oven for 18 to 20 minutes, or until the muffins test done. They should spring back when lightly touched and a toothpick inserted in the center should come out clean.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
Subscribe to:
Posts (Atom)
Social Icons