Recipe
Blueberry And Pecan Muffins (delia Smith) Recipe
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- 40 g caster sugar (1 1/2oz) .
- oil or butter, for brushing .
- 110 g small blueberries (4 oz) .
- 1 egg (size 2) .
- 1/2 tsp baking powder .
- 150 g plain flour (5 oz) .
- 1/4 tsp salt .
- 110 ml milk (4 fl oz) .
- 50 g butter, melted & cooled slightly (2 oz) .
- 1/2 tsp pure vanilla extract .
- 100 g pecan nuts, finely sliced (4oz)
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.
- Enjoy the Blueberry & Pecan Muffins (Delia Smith) recipe
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