Written by Ruth (brupe)
From Susan Reimer’s Muffins Fast and Fantastic

10oz (280g) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt (I use less than half that)
3oz (85g) fine white granulated sugar
1 egg
8 fl oz (240ml) milk
8 fl oz (240ml) ready-made mincemeat (about 12oz/350gm - it’s just less than a normal sized jar )
3 fl oz (90ml) vegetable oil or melted butter
3 oz (85g) sultanas (I used currants, cos I had some left over from Christmas cake)
Icing sugar for dusting (optional)

1. Prepare muffin tins. Preheat oven to 190-200C (Gas Mark 5-6).
2. Sift together: flour, backing powder, bicarb, salt and sugar.
3. In a separate bowl beat egg with a fork. Stir in milk, mincemeat & oil/butter.
4. Pour wet ingredients into dry mixture. Stir until just combined, adding the sultanas just before the final strokes. The batter will be lumpy, but no dry flour should be visible. Do not over stir.
5. Fill muffin cases 3/4 full. Bake for 20-25 mins (about 15 for mini muffins) until tops are lightly browned and spring back when pressed gently. Sieve icing sugar over the tops.

6. Try to wait until they’ve cooled a bit.
7. Fail miserably and scoff several