We aren’t putting up our Christmas tree until a little later this year (as we are getting a real one again and I got it a bit too early last year….I was just too excited and it ended up dropping lots straight after the big day!) and so I’ve decided that in the meantime, I’ll do everything else to get into the festive spirit before then. After discovering the most amazing Mince Pie Filled Cookies in Asda this week, I decided to come up with my own version of a sweet mince meat treat and this recipe was the perfect solution. It so quick and easy to rustle up and feels like a real breakfast treat!
You will see that I’ve calculated the SP’s for each of the new plans below which I will do for all of my recipes moving forwards. Eventually I hope to be able to repoint all of my previous recipes too but this may take a little time so you may need to pop them back through your own recipe builder if you are on the green or purple plan now (all of the previous recipes are pointed for the old plan which is now the blue plan).
Mince Pie Baked Oats
Makes 6 Muffins = 4sp for 3 muffins or 8sp for 6 muffins (on the Blue Plan)
5sp for 3 muffins or 10sp for 6 muffins (on the Green Plan)
2sp for 3 muffins or 4sp for 6 muffins (on the Purple Plan)
50g porridge oats
1 medium egg
50ml skimmed milk
2 tbsp artificial sweetener
3 tsp mincemeat (I used Sainsbury’s own)
Preheat the oven to 200c.
Pop all the ingredients except the mincemeat into a bowl and mix well.
Take six silicone cases and pop a tsp of the mixture into the bottom of each (use up to half of the mixture). Add half a tsp of mincemeat to each case and then top with the remaining oat mixture.
Pop in to the oven for 20-25 minutes.
Serve warm with a sprinkling of icing sugar.