Blackberry and Pecan Muffins

Blackberry and Pecan Muffins

Fruit and nut flavours burst from each muffin! This recipe works with frozen berries.

Preparation Time 15 minutes
Baking Time 20 minutes
Portions 11-12 standard muffins
Skill Level Easy
Average Rating 0 stars
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Ingredients

300 grams Allinson Nature Friendly Plain White Flour
1 tbsp Baking Powder
175 grams Billington’s Unrefined Golden Caster Sugar
½ tsp Salt
1 tsp Ground Cinnamon
2 Eggs
50 grams Butter Melted And Cooled
220 ml Milk
100 grams Blackberries
75 grams Pecans Roughly Chopped
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Method

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  1. Sift the dry ingredients into a mixing bowl.
  2. Beat together the eggs, butter and milk.
  3. Pour into the dry ingredients and mix quickly for about 15 seconds - the mixture will be lumpy.
  4. Quickly stir in the blackberries and pecans.
  5. Spoon into 12 greased muffin tins or muffin cases (or use individual brioche moulds) and bake for 20-25 minutes Gas Mark 4/180°C until well risen and an inserted cocktail stick comes out clea
  6. Allow to cool slightly before removing from the tin.
  7. Cool on a wire rack.
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