A chocolate mince pie is a brand new idea for me but I tried it and even the children who normally hate mince pies were begging for me to make another batch.
Chocolate mince pie muffins
This delicious twist on the classic mince pie will have your guests reaching for more
Prepare 10 minutes
Cook 15 minutes
- 225g plain flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- ¼ tsp sea salt
- 80g Tate & Lyle caster sugar
- 1 egg, beaten
- 130ml whole milk
- 50g Rachel’s Organic Greek Style Natural Yogurt
- 30g Country Life Unsalted Butter, melted
- ½ lemon, zest
- ½ orange, zest
- 125g mincemeat
- 75g dark chocolate, roughly chopped
1 Preheat the oven to 200°C, gas mark 6; line a muffin tray with 10 cases. In a bowl, combine the flour, raising agents, salt and sugar. Add the egg, milk, yogurt, melted butter and citrus zests. Gently combine the mixture, taking care not to overmix or the muffins will be tough (a few lumps are fine).
2 Add in dollops of the mincemeat, about ½ tsp at a time, so it is broken up into little clumps. Stir in most of the chopped chocolate and gently fold everything together.
3 Divide between the muffin cases and top with the remaining chocolate. Bake for 15 minutes, until golden and firm to the touch. Leave to cool for 10 minutes before serving.
If you prefer a traditional mince pie recipe, that’s cool too.