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.
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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
Author: Georgina Hartley

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