Sweet and nutty and perfect for breakfast, a two-bite snack, the kids' lunch boxes and, of course, to be enjoyed with a cup of coffee or tea.
Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
Whisk butter, honey, eggs, and vanilla extract together in a bowl.
Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.
Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.
Per Serving: 98 calories; protein 1.3g; carbohydrates 10.1g; fat 6.3g; cholesterol 22.3mg; sodium 59.9mg.
The quality of the flour could 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 bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.