Coffee and pecan muffins - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 300 g Plain white flour
- 2 tsp Baking powder
- 150 g Unrefined light muscovado sugar
- 100 g Pecan nuts
- 1 Egg(s) (free range) large
- 225 ml Milk (whole)
- 50 g Butter (unsalted) melted
- 4 tbsp Espresso coffee
- 1 tbsp Unrefined demerara sugar
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1
Preheat the oven to 200°C (180°C, gas mark 6). Line two muffin tins with 12 small squares of grease-proof paper.
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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
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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
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4
Gently combine the two mixes together. Divide the mixture between the muffin tins.
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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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