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Mincemeat Muffins with Orange Sherbet

3.8/5 rating (6 votes)
  • Makes: 12
  • Prep Time: 10 mins
  • Ready in: 20-25 mins
  • Difficulty: Easy
  • Print:
Mincemeat Muffins with Orange Sherbet


  • 250g self-raising flour
  • 100g soft brown sugar
  • 50g cocoa powder
  • 1 level tbsp baking powder
  • 1 level tsp mixed spice
  • 1 egg
  • 1 egg yolk
  • 150ml milk
  • 5 tbsp vegetable oil
  • 1tsp vanilla extract
  • 200g mincemeat
  • For the Sherbet dusting: <\b>
  • finely grated peel from 2 oranges 
  • few drops pure orange oil
  • 4 tbsp tbsp icing sugar
  • 1 tsp bicarbonate of soda
  • 2 tsp citric acid 

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  • Preheat the oven to 190 °C, or gas 5.
  • Place the flour, sugar, cocoa powder, baking powder and mixed spice into a bowl and mix well.
  • In a separate bowl, mix the eggs, milk, oil and vanilla.
  • Add the wet mixture to the dry ingredients and stir until just combined, without beating.
  • Place muffin cases in the tin or push and fold the greaseproof paper squares into the tin.
  • Spoon half the mixture into the cases, then add a spoon of mincemeat, add more mixture.
  • Bake in the preheated oven for 20 minutes, remove and cool.

Everything you use for this recipe must be absolutely dry, or the sherbet will not work.

  • Spread the lemon peel onto a sheet of baking parchment and dry it in a very low oven, (50°C) for about 20 minutes, then allow to cool completely.
  • Crumble the orange peel between your fingers, and add a couple of drops of orange oil.
  • Sift the icing sugar and the remaining ingredients into the orange zest.
  • Mix well, grinding the contents to a fine powder with the back of a spoon.
  • Sprinkle over the cooled muffins and serve.

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