Blueberry & Pecan Muffins
| Serves: | 12 |
|---|---|
| Preparation time: | 10 minutes |
| Cooking time: | 20 – 25 minutes |
Ingredients
- 400g plain flour
- 1 tbsp baking powder
- 200g caster sugar
- 2 eggs
- 280ml buttermilk
- 1 tsp Nielsen-Massey Vanilla Extract
- 75g butter, melted
- 100g pecan nuts, roughly chopped
- 140g blueberries
Equipment
- Kenwood Chef fitted with the K Beater.
Method
- Line a 12 hole muffin tin with paper cases. Preheat the oven to 200°C / 400°F / Gas 6. Place the flour, Baking powder and sugar in the Kenwood Bowl. Fit the K Beater.
- Mix the eggs, buttermilk, Nielsen-Massey Vanilla Extract and melted butter together. Add to the Kenwood Bowl and mix on Speed 1, until just combined, taking care not to over-mix.
- Add three-quarters of the pecan nuts and blueberries and Fold in the muffin mix. Divide between the muffin cases.
- Sprinkle over the remaining nuts and bake for 20 – 25 minutes, until risen and golden. Transfer to a wire rack to cook slightly and serve warm.
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