Christmas Morning Mince Pie Muffins {gluten-free}

These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

I know where I am with a good tradition. Little routines and recipes that let my good conscience know that it’s the festive season. I’ve got my trifle, devils on horseback, stockings at the ready and Christmas Spotify playlist on a constant loop. I am thrown a little cock-a-hoop this year with not spending Christmas at home but with babies surrounding us these days and my sister having moved out of London this year, the family is getting bigger and more spread out so I do understand that I can’t hog Christmas anymore. Even if my inner toddler is throwing a mini tanty.

So that makes it even more important in my mind to solidify our own little family traditions where we can and introduce new ones now we have Cole at the centre of the festivities.

Of the three traditions I am welcoming in this year the first is our family advent calendar. Instead of chocolate hiding behind each window I have little cards with activities or special thoughts that I have carefully written for each day in mind. Cole has had great fun picking out the cards and re-arranging them much to mummy’s constant pleasure. So some days have been a little disappointing with empty air filling the windows and some a little overwhelming with Father Christmas to visit, presents to wrap and mince pies to make. I think I got a bit overambitious though with this tradition and might have hidden the advent calendar after the 10th on the realisation of how much work was involved in actually doing what was written on the cards.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

The second tradition is our new memory box which I read all about on Pinterest. It seems a wonderful idea and I can imagine us all gathered around the Christmas tree, sharing anecdotes and cherished moments of this past year. No matter that I haven’t quite got round to buying the beautiful wooden boxes that are associated with this marvellous tradition. Instead we have a bit of scraggy old tupperware that I’m sure will be just as charming to hold our memories in until next year when I’ll order the wooden box by November at the latest.

The third tradition, which is probably the only one to be actualised, are these Christmas Morning Mince Pie Muffins. I think the title is pretty clear on when I intend to be making these bad boys. I don’t know why I haven’t made them before though as they are absolutely delicious, a cinch to make, without even requiring a food mixer, and best of all use up all the dregs of mincemeat that I always have hanging around my cupboards.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

They are gluten-free, like all my recipes these days, made with a combination of white rice flour and chestnut flour. These Mince Pie Muffins are light and fluffy, but also deliciously moist thanks to the generous amount of apple puree and mincemeat in the batter. I have tried making them with all kinds of mincemeat, with suet, without suet, with nuts and without and they have all been wonderful. I must confess though, my favourite batch was made with my Cranberry and Cointreau Mincemeat which is so lovely fresh and fruity.

Do whizz up the apple puree the night before if you want to make these on Christmas morning as it saves you a boring job when you’d much rather be opening pressies and quaffing back Bucks Fizz, but apart from that they are very simple and I think an excellent new tradition addition.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

Christmas Morning Mince Pie Muffins (gluten-free)

These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Breakfast
Cuisine: British
Servings: 12 muffins
Calories: 329

Ingredients

For the streusel topping:

  • 35 g white rice flour
  • 30 g chestnut flour
  • 50 g soft light brown sugar
  • 90 g unsalted butter
  • 40 g gluten-free porridge oats
  • 1 teaspoon mixed spice

For the muffins

  • 200 g mincemeat gluten-free
  • 175 g apple puree about 4-5 apples
  • 120 g soft light brown sugar
  • 80 ml light olive oil not extra virgin
  • 2 eggs
  • 150 g white rice flour
  • 50 g chestnut flour
  • 1 teaspoon mixed spice
  • ½ teaspoon bicarbonate of soda
  • teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • First line a 12 hole muffin tin with muffin cases and pre-heat the oven to 170°C.
  • Prepare the streusel by placing the flours, sugar, butter, oats and spice in a large mixing bowl and rubbing together between your fingers. The streusel should come together but still be crumbly. Set aside whilst you prepare the muffin batter.
  • Pour the mincemeat, apple puree, sugar, eggs and olive oil into a large mixing bowl and beat together until combined.
  • In another mixing bowl sift together the flours, spice, bicarbonate of soda, baking powder and salt in a mixing bowl, then tip into the liquid batter.
  • Beat together for a minute or so until everything is well mixed then evenly distribute between the muffin cases.
  • Crumble the streusel on top of the muffins then bake in the oven for 22-24 minutes.
  • Remove from the oven and immediately remove the muffins from the tin and leave on a rack to cool.

Notes

  • This recipe was very heavily adapted from Alice Medrich’s Banana Muffins in her amazing book ‘Flavor Flours’

Nutrition

Calories: 329kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 205mg | Potassium: 112mg | Fiber: 2g | Sugar: 28g | Vitamin A: 230IU | Vitamin C: 2.6mg | Calcium: 47mg | Iron: 0.8mg

Bramley Apple and Mincemeat Pudding

Bramley Apple Mincemeat Pudding is a must at this time of year. It’s an excellent way of using up all your excess mincemeat or makes a lighter alternative to Christmas Pudding at the end of your festive feast. Both the regular flour and gluten-free recipes are listed below.

Bramley Apple and Mincemeat Pudding

If you are looking for ways to use up that jar of leftover mincemeat then look no further than this recipe.

I am a mincemeat fiend. Making the mincemeat is one of my very favourite cooking jobs to do. It fills my kitchen with the heady scent of brandy, plump fruits and warming spices.

It’s pretty telling that I have several mincemeat recipes on this blog and each one I try to make every year:

So it perhaps comes as no surprise that I usually have a lot knocking around my kitchen throughout the season. It’s an incredibly versatile festive ingredient though so don’t worry if you’ve made too much. I’ve got your covered.

I have to say though this Bramley Apple and Mincemeat Pudding is just about my favourite way to use mincemeat. The tartness of the Bramleys give a lovely contrast to the sweetness of the mincemeat. Plus, it’s:

  • Light
  • Fruity
  • Easy
  • Festive

Some Christmas desserts have the propensity to be a bit of a faff but this pudding takes moments to mix up and bake, perfect for cold nights in front of the fire.

Plus it works with every single mincemeat I’ve ever tried: shop bought or homemade, suet or suet-free.

Other recipes to use up leftover mincemeat

Alternative to Christmas Pudding

However this Bramley Apple and Mincemeat Pudding is not just the means to the end of a jar of mincemeat though. It can be an excellent dessert choice for the big day itself.

If you know you have some Christmas Pud haters at your festive feast this year then this pudding is guaranteed to be a people pleaser.

Do you need more alternatives to the traditional Christmas Pudding?

Lemon Raspberry Trifle
Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce
Steamed Chocolate Pudding with Chocolate Custard
Sticky Toffee Baileys Pudding

How to Make Bramley Apple Mincemeat Pudding

1. Mix diced bramley apples with sugar, lemon zest and juice. Pour into a buttered baking dish and set aside.

2. Cream the butter and sugar.
3. Add the eggs.
4. Stir in the vanilla extract and mincemeat.
5. Sift the flour with the baking powder and salt and mix with the rest of the ingredients.
6. Stir in the milk.

7. Pour the batter on top of the apples.

8. Bake for 45 minutes in an oven pre-heated to 170°C
9. Sprinkle over caster sugar. Serve warm with custard.

Baker’s Tips

  • If you can’t get hold of Bramley Apples then any tart cooking apple will do the job.
  • Cream the butter and sugar until creamy and light which will help the sponge to lift.
  • Use medium eggs.
  • Use really good vanilla extract and the best mincemeat you can find. Homemade is especially good.
  • Place the pudding to bake in the centre of the oven to ensure even baking.

FAQ’s

  • What Size Baking Dish? 25 x 19 x 6cm
  • Make Ahead – If you want to make ahead of time to avoid the bother on Christmas Day then I recommend baking it a day or two before. Cover with foil then re-heat in the oven for 20-30 minutes just before serving.
  • How to Freeze – This pudding freezes really well too. Cool in the baking dish then double wrap well in both cling film and tin foil before freezing. Defrost thoroughly the night before then re-heat in the oven for 20-30 minutes, covered loosely with foil.

How to Make Gluten-Free Bramley Apple and Mincemeat Pudding

This recipe was developed before I became gluten-free but since I couldn’t bear to live without it once I made my lifestyle switch I quickly came up with a gluten-free version.

The recipe is exactly the same but instead of 150g plain flour, whisk up the following blend of flours:

  • 55g sweet rice flour
  • 40g oat flour
  • 30g millet flour
  • 25g almond flour

The result is amazing and just as fluffy and deeply delicious as the original recipe.

How to serve Bramley Apple and Mincemeat Pudding

  • Lashings of Custard
  • Single Cream
  • Brandy Cream
  • Ice Cream

If you make this Bramley Apple and Mincemeat Pudding then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

My parting words: Be adventurous with your mincemeat!!

Bramley Apple and Mincemeat Pudding

Bramley Apple Mincemeat Pudding is an excellent way of using up all your excess mincemeat or makes a lighter alternative to Christmas Pudding.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 513

Ingredients

  • 2 bramley apples peeled and diced
  • 2 tablespoons soft light brown sugar
  • grated zest and juice of ½ lemon
  • 150 g butter
  • 150 g caster sugar
  • 3 eggs medium
  • 1 teaspoon vanilla extract
  • 6 tablespoons mincemeat
  • 150 g plain flour *for gluten-free version see notes
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon whole milk
  • 1 teaspoon caster sugar to sprinkle

Instructions

  • Pre-heat the oven to 170°C.
  • In a large bowl mix the bramley apples with the sugar and lemon zest and juice. Pour into a buttered baking dish and set aside
  • Cream the butter and sugar for a few minutes until light and fluffy.
  • Add the eggs one at a time, mixing until thoroughly incorporated.
  • Stir in the vanilla extract and then the mincemeat.
  • Sift together the flour, baking powder and salt then mix into the rest of the ingredients until just combined.
  • Finally stir in the milk.
  • Pour the batter on top of the apples then bake in the oven for around 45 minutes until the sponge has browned on top and an inserted toothpicks comes out clean.
  • Sprinkle over the teaspoon of caster sugar and serve with lashings of custard.

Notes

  • Bramley Apples - If you can’t get hold of Bramley Apples then any tart cooking apple will do the job.
  • Mincemeat - you can use any mincemeat but homemade tastes the most delicious
  • Baking Dish 25 x 19 x 6cm
  • Make Ahead - Bake the pudding a day or two before. Keep in the fridge. Cover loosely with foil then re-heat in the oven for 20-30 minutes just before serving.
  • How to Freeze - Cool in the baking dish then double wrap well in both cling film and tin foil before freezing. Defrost thoroughly the night before then re-heat in the oven for 20-30 minutes, covered loosely with foil.
  • Gluten-Free Version - The recipe is totally the same except instead of plain flour I use the following flours all whisked together:
    55g sweet rice flour
    40g oat flour
    30g millet flour
    25g almond flour
    The result is amazing and just as fluffy and deeply delicious as the original recipe.

Nutrition

Calories: 513kcal | Carbohydrates: 73g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 136mg | Sodium: 423mg | Potassium: 229mg | Fiber: 3g | Sugar: 50g | Vitamin A: 775IU | Vitamin C: 2.8mg | Calcium: 75mg | Iron: 1.7mg

Update Notes: This post was originally published in December 2014, but was republished with clearer instructions and tips in July 2019.

Victorian Mincemeat

The Victorians knew what they were doing when they added real beef to their mincemeat. For the best mince pies this Christmas try this Victorian Mincemeat and accept no substitute.

Victorian Mincemeat - a traditional mincemeat made with real beef for the best mince pies this Christmas

Mincemeat with Real Meat

Ever since investigating (otherwise known as making and eating a lot of mince pies) the best recipe for making mincemeat and discovering that the Victorians used real meat I have never looked back. For some reason we balk when we hear about mince pies with actual meat in it but I have no idea why. We eat sweet chutneys with ham all the time. In the words of Joey, what’s not to like? Pastry good. Brandied fruits good. Beef gooood. And as it turns out, together, really good.

There are two very fine ladies I turned to in developing this recipe, Delia Smith and Mrs Beeton, two Great British institutions. It wouldn’t be Christmas without either in this house. I took advice from both of them regarding mincemeat and ran with it, adding a few twists and turns along the way.

Which Meat to Use in Mince Pies

This mincemeat recipe uses fresh minced or ground beef. I recommend you choose the highest quality you can find either direct from the farmer or butcher so there is plenty of fat which will give the mincemeat a luxurious quality once cooked. Plus I always advocate buying the best meat you can source for any recipe.

What Does Real Meat Mincemeat Taste Like?

Victorian Mincemeat is so delicious as it eschews an abundance of sweetness. Instead the beef mince adds a wonderful soft texture which is molten in with the rest of the ingredients. Victorian Mincemeat is the ultimate choice for your traditional mince pie, rich, fruity, boozy and you would never know there was meat in it unless told. Which you must do as your vegetarian friends get annoyed. All you think is you are eating the best mince pie in town.

Victorian Mincemeat - a traditional mincemeat made with real beef for the best mince pies this Christmas

How Long Can You Store Victorian Mincemeat

The reality is that mincemeat keeps extremely well as long as you put the mincemeat straightaway into sterilised jars and store in a cool dark place. The sugars and alcohol preserve all the ingredients, including the beef, excellently. However, this recipe contains raw meat so you may want to be more careful and use within at least six weeks of preparation.

Please note as well that since this recipe contains raw meat you will need to cook the mincemeat, such as within a mince pie, before eating. For a recipe on how to make Gluten-Free Mince Pies using your Victorian Mincemeat see my recipe here.

More Mincemeat Recipes

  • If you are vegan or veggie and the idea of putting real beef in your mincemeat is a total non-starter then do try Cranberry Cointreau Mincemeat instead which is fresh fruity and delicious.
  • Or for a more modern mincemeat recipe which skips out the real meat but does contain beef suet try this Easy Mincemeat Recipe.

If you make this Victorian Mincemeat then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Victorian Mincemeat

For the best mince pies this Christmas try this Victorian Mincemeat and accept no substitute.
Prep Time40 mins
Total Time40 mins
Course: Dessert
Cuisine: British
Servings: 4 380g jars
Calories: 1524

Ingredients

  • 1 bramley apple peeled, cored and diced
  • 1 cox apple peeled, cored and diced
  • 200 g beef suet get your suet from the butcher if you need it gluten-free*
  • 200 g raw beef mince
  • 275 g raisins
  • 225 g currants
  • 100 g natural glace cherries diced
  • 100 g pitted prunes diced
  • 300 g dark brown sugar
  • grated zest and juice of 1 orange
  • grated zest and juice of ½ red grapefruit
  • grated zest and juice of 2 lemons
  • 50 g whole almonds slivered
  • 4 teaspoons mixed ground spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 100 ml brandy

Instructions

  • Stir everything together in a large mixing bowl and decant into sterilised jars.
  • Wait about two weeks before using so the ingredients get a chance to settle with each other.

Notes

Do persevere with different butchers if you are finding fresh suet hard to get hold of. All of my butchers in the high street couldn't get hold of suet for me and in the end I had success with going direct to the farm. To prepare the suet I grated it in the food processor using the grater attachment with scant amounts of rice flour to allow the suet to separate nicely. Sinewy bits will get entangled in the blades, just stop the processor, throw these bits away and carry on going. I store my suet in 200g bags in the freezer for easy use.
Since the mincemeat contains raw beef mince the mincemeat should be cooked into a mince pie before eating.
This recipe contains raw meat which is preserved by the sugar and alcohol. As such I recommend that you use within 6 weeks of making. However, as a Brit who has been led by her grandmother's example I am happy to eat this mincemeat well into the next year as long as the jars have been sterilised correctly and the mincemeat has been stored in a cool dark place.

Nutrition

Calories: 1524kcal | Carbohydrates: 220g | Protein: 17g | Fat: 64g | Saturated Fat: 30g | Cholesterol: 69mg | Sodium: 84mg | Potassium: 1685mg | Fiber: 14g | Sugar: 141g | Vitamin A: 285IU | Vitamin C: 11mg | Calcium: 202mg | Iron: 6.4mg

If you like this recipe then you may like…

Traditional Christmas Pudding

Traditional Christmas Pudding

Bramley Apple Mincemeat Pudding

Bramley Apple and Mincemeat Pudding

Christmas Morning Mince Pie Muffins

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.