Vegan Fruit Streusel Sticky Pecan Muffins
From chryssy 15 years agoIngredients
- DRY INGREDIENTS (MUFFIN) shopping list
- 3 cups of self raising flour shopping list
- 1 cup of sugar shopping list
- 2 t cinnamon shopping list
- 2 1/2 t of lemon rind shopping list
- 1/4 cup pecans shopping list
- 1/4 cup raisins shopping list
- WET INGREDIENTS shopping list
- 2 cups of mashed banana shopping list
- 2/3 cup of water shopping list
- 1/2 cup of oil shopping list
- 1 1/4 cups frozen raspberries or blueberries or strawberries shopping list
- STICKY pecan TOPPING shopping list
- 1/2 cup pecans shopping list
- 1/2 cup soft brown sugar shopping list
- 1/4 cup flour shopping list
- 2 1/2 t cinnamon shopping list
- 2 1/2 t grated lemon rind shopping list
- 1/4 cup melted non diary butter shopping list
- lemon DRIZZLE shopping list
- 1/2 cup icing sugar shopping list
- 5 t fresh lemon juice shopping list
How to make it
- Preheat oven to 150 degrees centigrade
- sift together flour sugar cinnamon
- stir in lemon rind, pecans and raisins to dry ingredients
- mash banana and stir in oil and water until creamy consistency
- Add to dry ingredients and mix until blended dont over mix
- prepare all pecan toffee topping ingredients in a small bowl and mix
- Stir in raspberries into muffin mixture
- drop mixture into muffin baking tin (12)
- add a dollop of pecan topping to each muffin
- Bake for 20-25 minutes
- Sift icing sugar and stir in lemon juice for glaze, add more icing sugar if required
- Remove from oven and allow to cool slightly
- drizzle lemon glaze while still warm
- Best served warm or microwave for 30 secs if cold
People Who Like This Dish 4
- spoil_me2 Canton, OH
- mg3333 Everett, MA
- bjw22 New York, NY
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