Mini muffins are such a great bake. Tasty, moreish and bite sized. I like to pop a couple into a lunchbox for a tasty sweet treat, or have a platter ready to welcome everyone home.
These mini muffins taste like Christmas; spiced with cinnamon, mixed spice, nutmeg and clementine zest. I think they’ll make a lovely treat to leave out for Father Christmas or as a Festive treat with hot chocolate while snuggled on the sofa in pyjamas.
I added a filling of mincemeat to half the mix to make mince pie muffins – and very nice they were too. Although I was the only family member to try those – everyone else hates mince pies!
Christmas Spice Mini Muffins/Mince Pie Muffins
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
Makes 24 mini or 6 large
120g or 1 cup plain flour
75g or 1/3rds cup soft brown sugar
1/2 tbsp baking powder
large pinch salt
55g or 1/4 cup dairy-free margarine, melted
75ml or 1/3rd cup dairy-free milk
125g or 1/2 cup dairy-free yogurt
1 tsp ground cinnamon
1/4 tsp mixe spice
a pinch of ground nutmeg
zest of 1/2 clementine
(optional) 1/2 tsp mincemeat for each mini muffin
water icing and Christmas decorations
- Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin tin
- In a bowl mix together the milk, yogurt, vanilla and melted dairy-free margarine. Set aside.
- Sift together the flour, baking powder, salt, spices and zest. Stir in the sugar.
- Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
- 2/3rds fill each muffin liner. (for the mince pie version, 1/3rd fill then add the mincemeat and then top with the other 1/3rd of muffin mix)
- Bake for 12-14 minutes for mini muffins or 20-25 minutes for large ones, until golden on top and a knife comes out clean.
- Cool on a wire rack.
- Either leave plain or top with water icing (add just enough water a few drops at a time to make a very thick icing) and Christmas decorations
Is there an alternative to the yogurt that I can use? I may not be able to get any before I make these. I only need to be egg and lactose free so can use a dairy sub if it’s lactose free (unfortunately I don’t have ant lactofree yogurt either), so would something like lactose free cream + lemon juice work, or does it need the thicker consistency of yogurt?
Hi Paula, I haven’t tried so can’t be sure but I would imagine cream soured with lemon juice would work fine. It mainly adds to the texture and rise and the cream will help the texture and the acid will activate the raising agent. Let me know how it goes if you give it a try. Lucy x