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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
400g (14oz) plain flour15ml (1 tbsp) baking powder200g (7oz) caster sugar2 eggs280ml (½ pint) buttermilk5ml (1 tsp) vanilla essence75g (3oz) butter, melted100g (3½oz) pecan nuts, roughly chopped140g (5oz) blueberries
VariationReplace blueberries with raspberries, blackberries or rhubarb, cut into 5mm (¼ inch) pieces, to vary the flavour. If wished sprinkle 15ml (1 tbsp) demerara sugar over the top of the muffins before baking, for a crunchy finish.
This recipe is just perfect and so easy to follow! I highly recommend it.
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