Christmas Mini-Muffins

Prep Time: 30 minutes

Cooking Time: 10 - 30 minutes

 

Ingredients

 

200g Self Raising Flour

100g Caster Sugar

100ml Sunflower Oil

75ml Milk

1 Large Egg

50g Dark Chocolate (Chopped)

1 tbsp Mincemeat

50g White Chocolate (Chopped)

50g Dried Cranberries

 

To Decorate.

 

White, Red and Green Fondant Icing

Warm Water

 

Method

 

Pre-heat the oven to 190C/375F or Gas Mark 5 and put 24 mini muffin cases inside a mini muffin tray.

Mix the flour and sugar in a bowl, then make a well in the centre. Whisk together the oil, milk and egg and slowly pour into the bowl, stirring gently.

Divide this mixture between two bowls. In one bowl add the dark chocolate and mincemeat. Add the white chocolate and cranberries to the other bowl. Stir very gently.

Divide the two mixtures among the 24 muffin cases and bake for 20 minutes or until golden brown and risen. Remove the muffins to a wire race and allow to cool.

 

To decorate roll out the white icing and cut in to circles with a spoon go around the outside of the icing to create curves, with warm water brush one side of the icing and place on top of the muffin.

Create little balls with the red icing to look like berries for Holly. With the green icing use a holly leaf cutter and create little leaves attach these to the white icing using water.