Black Muffins with Pecan Nuts

recipe

Black Muffins with Pecan Nuts

No comments

The rich, dark colour of these muffins comes from using black treacle, which also gives them a wonderful taste. They're delicious eaten fresh from the oven. But are almost better a day later when the treacle has had a chance to soften the muffins.

Ingredients

175g wholemeal plain flour
75g plain flour
50-75g light muscovado sugar
1 tbsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
100g pecan nuts, roughly chopped
4 tbsp black treacle
4 tbsp milk
4 tbsp vegetable oil

Serves: 6 Preparation: 15 Cook Time: 25 Total Time: 40min

Directions

More recipes like this

Preheat the oven to //gas mark Line a tray of bun tins with cake cases. Place all the dry ingredients in a large bowl and mix well.
Combine all the liquid ingredients with tbsp boiling water from the kettle and add to the bowl. Mix quickly and spoon the mixture into the cake cases. Cook towards the top of the oven for about minutes until risen and firm to the touch.
Transfer the muffins to a cooling rack. Serve just warm with a cup of coffee or a glass of milk.

Source: Tesco