Recipe: Pecan & Blueberry Muffins

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I decided to do some baking following the receipt of a sample box from My Farmers Market Table.

The pecans caught my eye so I began to think of things I could bake with them.
The ingredients from My Farmers Market Table come directly from producers and farmers in and around Byron Bay so you know they will be packed with flavour.

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Check out My Farmers Market Table to find out more about the fresh produce, one off purchases and subscriptions so you can receive the products to your front door!


Here is what I made:

INGREDIENTS:
250g self-raising flour
125g unsalted butter, softened
160g caster sugar
50g pecan nuts, crushed
2 eggs, beaten
60g fozen blueberries (I like to use frozen berries as they don’t dry out during the cooking process)

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METHOD:

•Preheat the oven to 180°C (gas mark 4). Line a -hole cupcake tin with paper cases.

•In a large mixing bowl, mix the soft butter, sugar, and eggs with an electric beater on a low speed until combined.

•Sift the flour in gradually and mix with a spoon. Add the pecan nuts followed by the blueberries.

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•Spoon the mixture evenly into the cupcake cases and bake for 15-18 minutes, or until golden and firm to the touch.

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•Test the muffins using a skewer which is inserted in the centre of a cupcake and should come out clean.

•Remove the cakes from the tin and cool on a wire rack.

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Pecan & Blueberry Muffins

Thanks for reading! ♡

2 thoughts on “Recipe: Pecan & Blueberry Muffins

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