Blackberry and pecan muffins

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    12


These muffins are just bursting with fruit and nut flavours, they are difficult to resist.

Method

  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 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.

  6. Allow to cool slightly before removing from the tin.

  7. Cool on a wire rack.

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