Breakfast

December 30, 2014

Apple and pecan muffins

Let the smell of freshly baked muffins surround your kitchen with these deliciously nutty apple and pecan mini cakes.

Apple and pecan muffins

Makes 12 Item

Prep

15M

Cook

25M

Total

40M

Women's Weekly Food

Ingredients

2 cup self-raising flour

1 teaspoon ground cinnamon

1/2 cup brown sugar

2 small granny smith apples, peeled, cored, finely chopped

1/3 cup pecans, chopped, plus 1/4 cup, chopped, extra

2/3 cup milk

125 gram butter, melted

1 egg, lightly beaten

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Line a muffin pan with paper patty cases.

2.Sift flour and cinnamon into a large bowl. Stir in sugar, apple and pecans. In a jug, whisk together milk, butter and egg.

3.Make a well in the center of the dry ingredients. Add milk mixture all at once. Mix lightly until just combined. Do not over mix.

4.Spoon mixture evenly into cases until 2/3 full. Sprinkle evenly with extra chopped pecans.

5.Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

These muffins are best eaten when still warm. Store muffins in an airtight container. They freeze well.
Note

Women's Weekly Food