Coffee and pecan muffins - recipe

Coffee and pecan muffins

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  1. 1

    Preheat the oven to 200°C (180°C, gas mark 6). Line two muffin tins with 12 small squares of grease-proof paper.

  2. 2

    Sift the flour and baking powder into a large mixing bowl. Stir in the muscovado sugar and nuts.

    For this step you'll need:

    • 300g Plain white flour
    • 2tsp Baking powder
    • 150g Unrefined light muscovado sugar
    • 100g Pecan nuts
  3. 3

    In a separate bowl, whisk together the egg, milk, melted butter & coffee.

    For this step you'll need:

    • 1 Egg(s) (free range) large
    • 225ml Milk (whole)
    • 50g Butter (unsalted) melted
    • 4 tbsp Espresso coffee
  4. 4

    Gently combine the two mixes together. Divide the mixture between the muffin tins.

  5. 5

    Sprinkle over the demerara sugar and bake in the oven 15-20 minutes.

    For this step you'll need:

    • 1 tbsp Unrefined demerara sugar

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