Make 24 mini muffins in cute individual cases – perfect for Christmas canapés or as a daily advent calendar-style treat.來把小松餅做成24個可愛的獨立裝吧 —— 這道甜點對圣誕節、或者是年底的節日都再合適不過了！

Ingredients所需材料

*200g/7oz self-raising flour, sifted*100g/3½oz golden caster sugar*100ml/3½fl oz sunflower oil*75ml/2½fl oz milk*1 large free-range egg*50g/1¾oz qood quality dark chocolate, chopped*1 heaped tbsp high quality mincemeat*50g/1 ¾oz good quality white chocolate, chopped*50g/1¾oz dried cranberries

200克篩過的自發粉100克黃金糖粉100毫升葵花油75毫升牛奶1個散養雞蛋50克高質量黑巧克力、切碎滿滿一勺碎肉50克高質量白巧克力、切碎50克干的或新鮮蔓越莓

Preparation method制作方法

1.Preheat the oven to 190C/375F/Gas 5 and put 24 mini-muffin cases inside a mini-muffin tin.1. 預熱烤箱到190攝氏度，把24個迷你松餅的紙杯放入松餅模具里。

2.Mix the flour and sugar in a bowl, then make a well in the centre. Whisk together the oil, milk and egg and slowly pour into the bowl, stirring gently. Divide this mixture between two bowls. In one bowl add the dark chocolate and mincemeat. Add the white chocolate and cranberries to the other bowl. Stir very gently.2. 混合面粉和糖，在中間挖個洞。把油、牛奶和雞蛋攪拌均勻，慢慢倒入洞里、再輕輕拌勻。把混合物分成兩個碗裝。在一個碗里加入黑巧克力和碎肉，在另一個碗里加入白巧克力和蔓越莓。輕輕拌勻。

3.Divide the two mixtures among the 24 muffin cases and bake for 20 minutes or until golden brown and risen.3. 把兩碗混合物分別裝入24個紙杯中，烤20分鐘左右，直到表面變金黃并膨脹起來。

4.Remove the muffins to a wire rack and eat warm.4. 把小松餅轉移到烤架上、趁熱吃。

PS：小編其實很糾結圖上的muffin頂部那個好看的圣誕裝飾是怎么做出來的？但是原文中并沒有任何說明。估計是用融化了的白巧克力澆上去、再放上現成的圣誕裝飾、撒糖霜。讀者中有高人的話，歡迎留言指點哦！