The idea for these muffins came to me while I was soaking fruits for Christmas cake. Shall we pause to marvel at the fact that I already have fruits soaking? Yes, I know everyone else's fruits have been soaking since last year. But since the week of Christmas is usually early enough for us, having fruits already in liquor from early November is cause for celebration.
And let's celebrate with some red wine muffins. I used the same wine that I use to soak fruits. Typically, this is Red Label Wine but this time I used another brand's fruit wine. Use what you have. You don't taste the alcohol here. I think the wine I used had about 15% alcohol. You're instead left with wonderful hints of the wine and spices. They tasted like our spice buns (not Easter buns but the everyday version). If you want to taste some alcohol, drizzle these with a wine glaze. I used very little on each muffin but then I kept dipping each bite of muffin in leftover glaze.
Lots more muffins below. Be sure to scroll down.
Wine Muffins
Yield: ~10 muffins
Ingredients
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg, freshly grated
1 egg
1 cup wine
1/4 cup oil
Directions
Preheat oven to 350 F and grease or line the wells of a muffin pan.
Whisk flour, sugar, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate container whisk together the egg, wine, and oil. Add the wet ingredients to the dry ingredients. Stir gently - batter is thick. Divide among the wells of the muffin tin.
Bake for 15 minutes or until a toothpick inserted into a muffin comes out clean.
If desired, drizzle cooled muffins with a glaze made from confectioner's sugar and wine. It's a dismal colour so add some food colouring.
If desired, drizzle cooled muffins with a glaze made from confectioner's sugar and wine. It's a dismal colour so add some food colouring.
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