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Black Muffins with Pecan Nuts

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.

Dish Details:


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





PREPARATION:
1. Preheat the oven to 190C/375F/gas mark 5. Line a tray of bun tins with cake cases. Place all the dry ingredients in a large bowl and mix well.

2. Combine all the liquid ingredients with 6 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 25 minutes until risen and firm to the touch.

3. Transfer the muffins to a cooling rack. Serve just warm with a cup of coffee or a glass of milk.


PREP/COOK
INFORMATION:

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6

Source: Tesco

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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