Blackberry and pecan muffins - recipe

Blackberry and pecan muffins

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  1. 1

    Sift the dry ingredients into a mixing bowl.

    For this step you'll need:

    • 300g Plain white flour
    • 1 tbsp Baking powder
    • 175g Unrefined golden caster sugar
    • ½tsp Salt
    • 1tsp Cinnamon ground
  2. 2

    Beat together the eggs, butter and milk.

    For this step you'll need:

    • 2 Egg(s) (free range)
    • 50g Butter (unsalted) melted, cooled
    • 220ml Milk (whole)
  3. 3

    Pour into the dry ingredients and mix quickly for about 15 seconds – the mixture will be lumpy.

  4. 4

    Quickly stir in the blackberries and pecans.

  5. 5

    Spoon into a 12 holed muffin tin lined with paper cases (or use individual brioche moulds) and bake for 20-25 minutes 180°C (160°C, gas mark 4) until well risen and a cocktail stick comes out clean.

  6. 6

    Allow to cool slightly before removing from the tin.

  7. 7

    Cool on a wire rack.

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