Honey-Pecan Mini Muffins

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.



Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.

Step: 2

Whisk butter, honey, eggs, and vanilla extract together in a bowl.

Step: 3

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.

Step: 4

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.

Step: 5

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.

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