As promised, and requested by Megan, way back at the beginning of November (in this post) Christmas Muffins - just in time for the big day itself!
Xmas Fruit Muffins
1 ½ C + 2T Soymilk
2 t Apple Cider Vinegar
1 ¼ C Plain Flour
1 C Whole Wheat Pastry Flour
2 ½ t Baking Powder
½ t Baking Soda
½ t Salt
1 ¼ t Cinnamon
¼ t Ground Ginger
¼ t Allspice
1/8 t Cloves
3 T Oil
1 T Brandy
½ C Brown Sugar
1 C Xmas Fruit Mince – recipe as follows
Preheat oven to 375F and prepare muffin tins.
In a small bowl combine the soymilk and vinegar and stand 5 minutes to curdle.
In a large bowl sift together the dry ingredients – flours through cloves.
Add the oil, brandy, sugar and fruit mince to the soymilk and mix to combine.
Add the wet ingredients to the dry and mix to just combine.
Spoon mixture into the prepared tins and bake for 20 – 25 minutes until tests done.
Cool 5 minutes in tins before turning onto the cooling rack.
I used this fruit mince recipe - but sub in one you like, or buy from the store if you want.
Xmas Fruit Mince
Makes 1 Cup
¼ C Orange Juice
2 T Brandy
½ T Grated Orange Zest
2 T Currants
2 T Raisins
2 T Golden Raisins (Sultanas)
2 T finely chopped Dates
1 T finely chopped Crystalised Ginger
1 T Mixed Peel
1 T finely chopped dried Apricots
1 T Slivered Almonds
1 T dried Cranberries
1 T dried Blueberries
In a medium pan, bring the juice, brandy and zest to the boil. Once boiling remove from the heat and add the remaining ingredients. Stir well.
Cover and leave to soak at room temperature for 24 hours. Refrigerate a minimum of a further 12 hours prior to using.