Blackberry 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
- 1 tbsp Baking powder
- 175 g Unrefined golden caster sugar
- ½ tsp Salt
- 1 tsp Cinnamon ground
- 2 Egg(s) (free range)
- 50 g Butter (unsalted) melted, cooled
- 220 ml Milk (whole)
- 100 g Blackberries
- 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:
- 300g Plain white flour
- 1 tbsp Baking powder
- 175g Unrefined golden caster sugar
- ½tsp Salt
- 1tsp Cinnamon ground
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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)
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3
Pour into the dry ingredients and mix quickly for about 15 seconds – the mixture will be lumpy.
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4
Quickly stir in the blackberries and pecans.
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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.
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6
Allow to cool slightly before removing from the tin.
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7
Cool on a wire rack.
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