Cherry and Pecan Muffins

Makes 10-12 muffins

Ingredients

• 250g plain flour
• 3 tsps baking powder
• 1/2 tsp salt
• 85g sugar (caster or granulated)
• 1 egg
• 240ml milk
• 90ml corn oil
• 110g chopped glacé cherries
• 60g chopped pecans (you can use walnuts if you want to)

Method

• Put muffin cases in muffin tin
• Preheat oven to 160°C if fan oven.
• In a large bowl stir flour, salt, baking powder and sugar.  You can sift the flour if you really want to (I don't think it makes much of a difference).
• In a separate bowl beat egg with a fork.  Stir in milk, oil and cherries.
• Pour liquid ingredients into dry and stir until just combined.  Add the chopped walnuts during the last few strokes.
• Spoon into muffin cases and pop in the oven for 20 minutes.  Our oven doesn't cook evenly so at 17 minutes I turn the muffin tin through 180 degrees.  At 20 minutes if they look like they need a couple of extra minutes then leave the muffins in for a little longer.
• These muffins freeze well and a 30 second blast of a frozen muffin in the microwave makes it the perfect accompaniment to a cup of coffee.