Recipe

Blueberry And Pecan Muffins (delia Smith) Recipe

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Ingredients

Directions

Step #1 MUFFIN MIXTURE: Start off by sifting the flour, baking powder & salt into a large bowl.
Step #2 In a separate bowl mix together the egg, sugar, milk, melted butter & vanilla extract.
Step #3 Return the dry ingredients to the sieve & sift them straight on to the egg mixture.
Step #4 According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
Step #5 Take a large spoon & fold the dry ingredients into the wet ones - quickly, in about 15 seconds.
Step #6 Don't overmix.
Step #7 Fold in the blueberries & half of the sliced pecan nuts (50g), again with a minimum of stirring.
Step #8 Grease your muffin tins or use paper c.
Step #9 Spoon in just enough mixture to fill each muffin c.
Step #10 TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar & top your muffins.
Step #11 Bake on a high shelf of the oven for 20 mins for mini's or 30 mins for regular ones.
Step #12 Oven temperature: 400°F / 200°C.
Step #13 Remove the muffins from the oven & cool in the tins for 5 mins before transferring to a wire rack.
Step #14 If they are in paper cases remove them from the tins straight away.
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