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What you do: Put twelve paper cases into a muffin tin and heat oven to 190oC, Gas Mark 5. Sieve the dry ingredients into a large bowl. In a separate bowl beat egg lightly with a fork, then add milk, oil and mincemeat. Stir to combine. Add wet mix to dry ingredients and combine gently with a metal spoon until you can’t see any dry bits. Don’t overmix - the batter will be a bit lumpy looking but that’s how it should be! Finally, gently stir in glace cherries. Spoon mixture into cases - they should be about ¾ full. Bake for 20-25 minutes until risen and golden. Remove from tin and allow to cool on a wire tray. Dust with icing sugar and serve. For a truly festive touch you could make a glaze using sifted icing sugar mixed with a little clementine juice. Drizzle over cooled muffins and allow to set before serving. Top with a sprinkle of the grated zest of the clementine or a halved glacé cherry

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Profile for DesignMatters

Through Our Hands - Issue 3 | November 2014  

The third issue of Through Our Hands Magazine. Presenting the best of stitched textiles and more. www.throughouthands.co.uk

Through Our Hands - Issue 3 | November 2014  

The third issue of Through Our Hands Magazine. Presenting the best of stitched textiles and more. www.throughouthands.co.uk