Blueberry and Pecan American
Muffins
I love
American home cooking, and one of the things I feel Americans are particularly
good at is baking (both at home and commercially). The American muffin reigns
supreme – not like the British bread version but more like superior fairy cakes
and oh so much easier to make and more of a treat. Like many other things in
America, they used to come big, but now that calorie counting is here to stay
there are mini versions, which means you can make lots of different bite-sized
flavours. Although I think minis are more fun, it has to be admitted that some
people prefer something more substantial, so I've given you a choice.
Serves : Makes 20 Mini or 6 “Man-Sized” Muffins
Ingredients:
4oz / 110g
Small Blueberries
2oz / 50g Pecan Nuts, finely
chopped
5oz / 150g Plain Flour
½ Level tbsp Baking Powder
¼ Level tsp Salt
1 Large Egg
1½oz / 40g Caster Sugar
4 floz / 110ml Milk
2oz / 50g Butter, melted and
cooled slightly
½ tsp Pure Vanilla Extract
FOR THE TOPPING:
2oz / 50g Pecan Nuts, finely
chopped
10 Demerara Sugar
Cubes, crushed
Instructions:
1.
Pre-heat
the oven to Gas Mark 6 / 400°F / 200°C.
2.
Start off
by sifting the flour,
baking powder
and salt into a large
bowl.
3.
Then, in a
separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract.
4.
Now return
the dry ingredients to the sieve and sift them straight on to the egg mixture
(this double sifting is essential because there won't be much mixing going on).
5.
What you
need to do now is take a large spoon and fold the dry ingredients into the wet
ones – quickly, in about 15 seconds. Don't be tempted to beat or stir, and
don't be alarmed by the rather unattractive, uneven appearance of the mixture: this,
in fact, is what will ensure that the muffins stay light.
6.
Now fold
the blueberries
and pecan nuts into
the mixture, again with a minimum of stirring: just a quick folding in.
7.
Spoon in
just enough mixture to fill each muffin cup (if you're not using papers, grease
the tins well), then top with chopped pecans and crushed sugar.
8.
Bake on a
high shelf of the oven for 20 minutes for minis or 30 minutes for the larger
ones or until well risen and brown.
9.
Remove the
muffins from the oven and cool in the tins for 5 minutes before transferring to
a wire rack (if they are in paper cases remove them from the tins
straightaway).
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