Moist, delicious cinnamon muffins with pecans. What more could you ask for?
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup.
Bake muffins in the preheated oven for 8 minutes.
While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.
Per Serving: 233 calories; protein 3.2g; carbohydrates 27.7g; fat 12.8g; cholesterol 17.3mg; sodium 196mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.