Blackberry and Pecan Muffins

Recipe Submitted By: bakingmad

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

Blackberry and Pecan Muffins Ingredients

300 grams	Plain White Flour (Allinson Nature Friendly)
1 tbsp	Baking Powder
175 grams	Unrefined Golden Caster Sugar (Billington's)
0.50 tsp	Salt
1 tsp	Ground Cinnamon
2	Happy Eggs
50 grams	Butter Melted And Cooled
220 ml	JUST MILK
100 grams	Blackberries
75 grams	Pecans Roughly Chopped

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