Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Blueberry & Pecan Muffins

Cooking time: 
15-30 minutes
Preparation time: 
5-10 minutes
  • 400g plain flour
  • 1 tbsp baking powder
  • 200g caster sugar
  • 2 eggs
  • 280ml buttermilk
  • 1 tsp Nielsen-Massey Vanilla Extract
  • 75g Stork tub, melted
  • 100g pecan nuts, roughly chopped
  • 140g blueberries
  • Kenwood Chef fitted with the K Beater.
  • Line a 12 hole muffin tin with paper cases.  Preheat the oven to 200°C / 400°F / Gas 6.  Place the flour, baking powder and sugar in the Kenwood Bowl.  Fit the K Beater.
  • Mix the eggs, buttermilk, Nielsen-Massey Vanilla Extract and melted Stork together.  Add to the Kenwood Bowl and mix on Speed 1, until just combined, taking care not to over-mix.
  • Add three-quarters of the pecan nuts and blueberries and fold in the muffin mix.  Divide between the muffin cases.
  • Sprinkle over the remaining nuts and bake for 20 – 25 minutes, until risen and golden.  Transfer to a wire rack to cook slightly and serve warm.