Preheat oven to 375° F. Grease 12 cups of a standard 2 3/4-inch muffin tin. In medium bowl, combine flour, nuts, sugar, baking powder, baking soda, salt and allspice.
In another bowl, whisk together oil, buttermilk, vanilla, eggs and mincemeat (wet ingredients may sit, covered, overnight in refrigerator). Make well in center of the dry ingredients and pour in wet ingredients, stirring until just moistened.
Spoon batter into muffin tin, filling each cup full to the rim. Bake in preheated oven for 25 to 30 minutes, or until tops are dry and springy to the touch and cake tester or toothpick comes out clean when inserted into centers. Serve warm or at room temperature with eggnog or hot apple cider. Freeze in plastic freezer bags up to 2 months.
Quick Mincemeat: - Makes about 4 cups, enough for a 9-inch pie
Combine all ingredients and use without aging. Can be made the day ahead and refrigerated.
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|Serving Size: 1 Recipe (1023g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1757 (61%)|
|Amt Per Serving||% DV|
|Total Fat 195.2g||260 %|
|Saturated Fat 73g||365 %|
|Monounsaturated Fat 76.8g|
|Polyunsanturated Fat 30.9g|
|Cholesterol 1099.8mg||338 %|
|Sodium 22972.4mg||792 %|
|Potassium 1554.4mg||41 %|
|Total Carbohydrate 221.7g||65 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 203.6g|
|Protein 69.5g||99 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2880
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