Baking time: 20-25Ingredients
1. 300g (10 oz) Plain Flour
1. 300g (10 oz) Plain Flour
2. 1 tbsp Baking Powder
3. 175g (6 oz) Billingtons Unrefined Golden Caster sugar
4. ½ tsp Salt
5. 1 tsp Ground Cinnamon
6. 2 Eggs
7. 50g (2 oz) Butter, melted and cooled
8. 220 ml (8 floz) Milk
9. 110g (4 oz) Blackberries
10. 75g (3 oz) Pecans, roughly chopped
Method
1. Sift the dry ingredients into a mixing bowl.
2. Beat together the eggs, butter and milk.
3. Pour into the dry ingredients and mix quickly for about 15 seconds - the mixture will be lumpy.
4. Quickly stir in the blackberries and pecans.
5. Spoon into 12 greased muffin tins or muffin cases (or use individual brioche moulds) and bake for 20-25 minutes Gas Mark 4/180°C until well risen and an inserted cocktail stick comes out clean.
5. Allow to cool slightly before removing from the tin.
6. Cool on a wire rack.
1. Sift the dry ingredients into a mixing bowl.
2. Beat together the eggs, butter and milk.
3. Pour into the dry ingredients and mix quickly for about 15 seconds - the mixture will be lumpy.
4. Quickly stir in the blackberries and pecans.
5. Spoon into 12 greased muffin tins or muffin cases (or use individual brioche moulds) and bake for 20-25 minutes Gas Mark 4/180°C until well risen and an inserted cocktail stick comes out clean.
5. Allow to cool slightly before removing from the tin.
6. Cool on a wire rack.
Thanks BakingMad
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