Operation Manual

23
Breakfast
Maple Pecan Muffins
Makes 1-6 muffins
Ingredients
60g plain flour
20g caster sugar
¾ tsp baking powder
½ tsp salt
35ml milk
10ml vegetable oil
1 egg (whisked)
2 tbsp maple syrup
50g pecans
Requires 6 paper muffin/cake cases
1. Preheat oven to 190°C.
2. Place pecans into the Short Cup and attach the Cross Blade.
3. Pulse once to coarsely chop pecans.
4. Remove, wash and clean the Cross Blade. Place the remaining ingredients into
the Tall Cup and attach the Cross Blade.
5. Pulse the mixture several times. Batter should be lumpy - do not over-mix.
Fold in the pecans using a rubber spatula.
6. Place the paper cases in a cake tray and spoon the batter to fill 2/3 of each
case. Bake for 20 minutes or until golden brown.
7. Place muffins on a rack to cool before serving.