Preheat the oven to 180 deg Fan assisted
Place 12 paper Muffin/Cupcake cases into a muffin tin.
Mix together the melted butter, egg, buttermilk and milk into a large jug. Leave to one side.
1 egg, 175 g buttermilk, 3 tablespoons milk, 120 g unsalted butter
In a separate bowl mix together the flour, baking powder, mixed spice and brown sugars.
275 g plain flour or spelt flour, 1 tablespoon baking powder, ½ teaspoons ground mixed spice, 100 g soft light brown sugar, 50 g soft dark brown sugar
Make a well in the centre of the dry ingredients and pour in the butter and milk liquid mix. Mix thoroughly.
Add the Mincemeat and mix well.
180 g Mincemeat
Using an ice cream soop, place equal amounts of batter into the Muffin cases to about ¾ full allowing for the muffins to rise a little.
As an optional topping, scatter the tops of half of the Muffins with a few chopped nuts and demerara sugar.
1 tablespoon Chipped mixed nuts, 1 tablespoon Demerara Sugar
Bake in the oven for 15 - 20 mins or until baked, testing the centre of the Muffins with a skewer until it comes out clean.