Breakfast has been simple during the long vacation. Hmm, I should have a nice treat, at least one. Muffin! crunchy nuts and soft cake. It’s a recipe from Yue’s Handicraft which I have saved for a long while. The only change I made is substituting plain flour with cake flour for a lighter texture. I like it, especially the crunchy and fragrant nuts just out of the oven. I should not have put the cup so full to have more modest muffins. Mine experimental muffins were like giants. 3 out of 7 were gifted to Daisy.
70g pecan nuts
60g Demerara sugar
1 tsp ground cinnamon
2 tbsp cake flour
30g melted butter
Mixed all ingredients & set aside until needed.
125g unsalted butter, softened
155g caster sugar
1 tsp vanilla extract
125g sour cream
280g cake flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
Whisk butter & sugar until pale & fluffy.
Whisk in egg & vanilla extract, followed by sour cream.
Mix & sift all the flours, fold with the batter until well combined.
Divide into the lined muffin tray, put the blueberries & spoon the topping on top.
Bake in a preheated oven at 170C for 25 min.