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Pecan and Raisin Muffins
Ingredients (makes 12)
350g (12 oz) plain flour
15ml (1 level tbsp) baking powder
125g (4oz) caster sugar
150ml (¼ pint) milk
60ml (2 fl oz) corn oil
1.25ml (¼ tsp) vanilla flavouring
75g (3oz) pecan nuts, roughly chopped
75g (3oz) raisins
1. Line 12 deep bun tins with paper cake cases, or grease 12 muffin tins.
2. Sift the flour, baking powder and a pinch of salt into a bowl. Mix in the sugar and make a well in the centre.
3. Lightly beat the eggs with the milk, oil and vanilla flavouring and pour into the centre of the dry ingredients. Mix quickly to blend the flour with the liquid. Do not over mix, the mixture should look slightly lumpy. Lightly stir in the nuts and raisins.
4. Divide the mixture equally between the paper cake cases or muffin tins. Bake in the oven at 190°C (375°F) mark 5 for 25-27 minutes or until well risen, golden brown and cooked through. Leave in the tins to cool for a few minutes. Serve warm or cold.
Variation Blueberry Muffins
Use one third wholemeal flour and two thirds plain white flour. Replace the pecan nuts and raisins with 225g (8oz) blueberries
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