Monday, 13 June 2011

Cherry and Pecan Muffins

Makes 10-12 muffins


  • 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 glacĂ© cherries
  • 60g chopped pecans (you can use walnuts if you want to)


  • 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.

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