Method
Step 1:
Sift the dry ingredients into a mixing bowl.
Step 2:
Beat together the eggs, milk and melted butter and pour into the dry ingredients.
Step 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.
Step 4:
Spoon into buttered muffin tins or paper muffin cases, filling them two-thirds full.
Step 5:
Bake for 20-25 minutes 200°C, (180°C fan, gas mark 6) until risen and golden.
Step 6:
Leave to cool in the tins for 2 minutes then finish cooling on a wire rack.
Ingredients
- 110g Billington's Unrefined Light Muscovado Sugar
- 350g Allinson's Plain White Flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 1 tsp Cinnamon (ground)
- 250ml Milk (whole)
- 2 Egg(s) (free range)
- 50g Butter (unsalted)
- 75g Pecan nuts (roughly chopped)
- 110g Billington's Unrefined Light Muscovado Sugar
Recipe Reviews
Really easy recipe to follow with great results. Good rise and good flavour. I made a pecan, brown sugar, maple syrup and butter sauce for the topping which took them to the next level. The whole family loved them.
This is a quick and easy recipe,, but I had quick and easy recipies which turn out tastier cupcakes. What is annoying the outcome does not look anything like the picture.. 75g of pecans are lost in this. May be triple or quadriple the amount of pecans and drizzle over some maple syrup?
The picture is disappointingly disguising, I feel I wasted my pecans on this. I have had better recipies.
Ingredients
- 110g Billington's Unrefined Light Muscovado Sugar
- 350g Allinson's Plain White Flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 1 tsp Cinnamon (ground)
- 250ml Milk (whole)
- 2 Egg(s) (free range)
- 50g Butter (unsalted)
- 75g Pecan nuts (roughly chopped)
- 110g Billington's Unrefined Light Muscovado Sugar