Breakfast Honey Muffins

  • 250g/9oz plain flour
  • 1tbsp baking powder
  • 75g/3oz chilled butter, grated
  • 100g/4oz caster sugar
  • 150ml/¼pt milk
  • 1 egg, beaten
  • 100ml/4 fl.oz clear honey
  • 25g/1oz Demerara sugar
  • 24 pecan halves

  1. Preheat oven to 200ºC/400ºF/Gas 6.
  2. Lightly grease a 12 hole muffin tray and base line with greased greaseproof paper (or use muffin cases)
  3. Sift the flour with the baking powder into a large bowl. Add the butter, caster sugar, milk, egg and 3tbsp of the honey. Using a wooden spoon, beat the ingredients together until smooth.
  4. Divide the mixture among the muffin holes, filling each about halfway. Sprinkle with the Demerara and top  each with 2 pecan halves.
  5. Bake for 20-25 minutes until well risen and golden brown. ( A skewer inserted into the centre should come out clean) Leave in the tray for 5 minutes, then turn out onto a wire rack. ( Not if using cases)
  6. Warm the remaining honey in a small pan until quite runny. Serve the muffins warm with the honey drizzled over the top.