Porto & Sherry Sandeman 1931
Massiot, Georges
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Mincemeat Muffins with Sherry Butter

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Mincemeat Muffins with Sherry Butter
Gourmet Archives

Sherry Butter:
1/4 cup unsalted butter, softened
1/4 cup sifted confectioners' sugar
1 teaspoon Cream Sherry

Muffins:
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 cup sugar
1 cup buttermilk
2 large eggs, beaten lightly
1 cup bottled mincemeat
2 tablespoons butter, melted and cooled

For Sherry Butter: In a small bowl cream together butter and
confectioners' sugar. Stir in the Sherry and chill the mixture 30 minutes.
While Sherry Butter is chilling, make the muffins: In a bowl combine well the flours, nutmeg, baking powder, salt and sugar. In a small bowl whisk together buttermilk, eggs, mincemeat and melted butter. Stir buttermilk mixture into flour mixture until just combined. Divide batter among 15 well-buttered and floured 1/3-cup muffin tins and bake 20 to 25 minutes at 400 degrees F.
Turn muffins out onto racks and serve them with Sherry Butter.
 

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