Recipes: Mincemeat: Updating a Holiday Tradition

Mincemeat is one of the world’s oldest pie fillings and was esteemed as holiday fare in the era of Henry VII, who proclaimed Christmas a day of feasting in England. Back in the days of ancient Rome, the first type of mincemeat made its appearance when Apicium, a Roman chef who wrote the first known cookbook, preserved meat with honey. This method of preserving meat continued throughout the years when other cooks found that meat could be kept for a number of months when mixed with fruit, spices, and sugar. Some early recipes for mincemeat used veal or mutton, and gradually cooks added ingredients like apples, Seville oranges, and even red wine. In Elizabethan England, huge mince pies were made during the 12 days of Christmas, and it became customary for guests to be offered a piece whenever they visited. Mince pies aside, this tasty ingredient is also delicious in these fruity holiday muffins that I like to make in mini muffin pans and serve for breakfast or brunch.

 Mini Mincemeat Muffins

Makes 2 dozen muffins

2 cups all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 large eggs

1/2 cup milk

6 tablespoons unsalted butter, melted and cooled

1 tablespoon grated orange peel

1 tablespoon orange juice

1 cup prepared mincemeat

1. Preheat the oven to 400° F. Spray two 24-well mini muffin pans with nonstick cooking spray.

2. In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the eggs, milk, butter, orange peel, and juice. Stir in the flour mixture, and then stir in the mincemeat.

3. Transfer to the prepared pans and bake for 16 to 18 minutes, or until a skewer inserted into the center comes out clean. Let cool for a few minutes on a wire rack before removing the muffins from the pan.

Editor's Note: , of Westhampton Beach, is the author of seven cookbooks. Her latest cookbook is called, Flavors of Ireland. For more recipies from Johnson, click here.