Ingredients:
150g Alllinson Wholemeal Self Raising Flour
75g golden caster sugar
1⁄2tsp Schwartz sea salt
75g pecan nuts, chopped
Zest of 1 orange, finely grated
1 British Lion egg
2tbsp orange juice
100ml milk
75g Président Unsalted Butter, melted
Makes 12
Easy Orange & Pecan Muffins
Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Put the golden caster sugar, Allinson Wholemeal Self Raising Flour, salt, pecan nuts and orange zest into a bowl.
In a Pyrex Jug mix together the egg, orange juice, milk and melted butter.
Pour the wet ingredients into the dry and gently mix together.
Line a Pyrex Non-Stick Muffin Tray with 12 paper muffin cases.
Spoon the mixture into the cases. Bake for 15 minutes until risen.
Tip: Instead of muffins, pour this mixture into a greased and lined 900g/2lb loaf tin and bake for 40 minutes until a skewer inserted into the centre comes out clean.
Equipment:
Pyrex Jug
Pyrex Non-Stick
Muffin Tray
Pyrex Mixing Bowl
Muffin Cases
Sieve
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