Author Notes
Keep these in your arsenal for Xmas time to impress any annoying in-laws. Mix the dry ingredients the night before, combine with the fruit mince and other wet ingredients first thing Xmas morning and let the smell of fruit and spices waft through the house as the family and guests awake to these tasty delights baking in the oven. They make the perfect light Xmas morning breakfast. Serve as is or lightly buttered and topped with some mature cheese.
I used a muffin tin with cavities 2cmx5cm (I had few tablespoons of mixture left over which I baked in a mini loaf tin at the same time) —heinstirred
Ingredients
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2 cups
self raising flour
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1 teaspoon
bicarbonate of soda
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1/4 teaspoon
salt
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1/2 teaspoon
mixed spice
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1/2 cup
brown or caramel sugar
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250 grams
fruit mince
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1 teaspoon
(heaped) orange zest
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300 milliliters
buttermilk
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1 teaspoon
vanilla extract
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60 milliliters
vegetable oil
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1
egg
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1/4 cup
chopped pecans or walnuts
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brown sugar to sprinkle
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icing sugar to dust (optional)
Directions
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Preheat oven to 180 degrees C. Line the muffin tin with muffin cases of your choice.
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Sift the flour, bicarb, salt, cinnamon, spice and coffee powder in a bowl.
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Add sugar, fruit mince and zest and stir to combine.
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In a separate jug, mix together the buttermilk, vanilla, oil and egg.
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Fold into the dry ingredients until just combined. Do not over mix.
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Fill the muffin cases with the mixture, sprinkle with the nuts and sugar and bake for 20-25 minutes until cooked through.
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Let the muffins cool a bit and dust lightly with some icing sugar (optional)before serving.
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