Silver Spoon

Coffee and Pecan Muffins

Coffee and Pecan Muffins

Recipe Submitted By: bakingmad

Delicious muffin recipe brought to you by Pyrex.

Preparation Time 10 minutes
Baking Time 20 minutes
Portions 6
Skill Level Easy
Average Rating 0 stars
 

Coffee and Pecan Muffins Ingredients

300 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
2 tsp Baking Powder
150 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
100 grams Pecans
1 Free Range Eggs large free range Free Range Eggs
225 ml Milk whole Milk
50 grams Unsalted Butter melted
4 tbsp Espresso Coffee
1 tbsp Fairtrade Demerara Sugar (Billington's) Fairtrade Demerara Sugar (Billington's)
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This recipe uses

  • Plain White Flour (Allinson Nature Friendly)
  • Light Muscovado Sugar (Billington's)
  • Free Range Eggs
  • Milk
  • Fairtrade Demerara Sugar (Billington's)

How to make Coffee and Pecan Muffins

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat the oven to 200°C/400°F/Gas Mark 6. method tip
  2. Line two Pyrex Muffin Tins with 12 small squares of greaseproof paper.
  3. Sift the flour and baking powder into a large mixing bowl. Stir in the sugar & nuts. method tip
  4. In a separate bowl, whisk together the egg, milk, melted butter & coffee. method tip
  5. Gently combine the two mixes together. Divide the mixture between the Pyrex Muffin Tins.
  6. Sprinkle over the demerara sugar and bake in the oven 15-20 minutes
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