Pecan muffins - recipe
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Prepare
-
Serves
12 -
Cook
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Skill
Easy
Ingredients
- 110 g Unrefined light muscovado sugar
- 350 g Plain white flour
- 2 tsp Baking powder
- ½ tsp Salt
- 1 tsp Cinnamon ground
- 250 ml Milk (whole)
- 2 Egg(s) (free range)
- 50 g Butter (unsalted)
- 75 g Pecan nuts roughly chopped
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1
Sift the dry ingredients into a mixing bowl.
For this step you'll need:
- 350g Plain white flour
- 2tsp Baking powder
- ½tsp Salt
- 1tsp Cinnamon ground
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2
Beat together the eggs, milk and melted butter and pour into the dry ingredients.
For this step you'll need:
- 2 Egg(s) (free range)
- 250ml Milk (whole)
- 50g Butter (unsalted)
-
3
Add the pecans to the bowl and stir quickly until just blended – the mixture will look lumpy but it’s this that makes the muffins light.
For this step you'll need:
- 75g Pecan nuts roughly chopped
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4
Spoon into buttered muffin tins or paper muffin cases, filling them two-thirds full.
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5
Bake for 20-25 minutes 200°C, (180°C fan, gas mark 6) until risen and golden.
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6
Leave to cool in the tins for 2 minutes then finish cooling on a wire rack.
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