Breakfast muffins

Makes: 6
Prep time: 10 mins, plus cooling
Cook time: 25-30 mins

breakfast muffinsIngredients:

120g unsalted butter
120g light brown soft sugar
2tbsp milk
50g self-raising flour
50g pecans, roughly chopped
50g sweetened dried cranberries
2 medium eggs, beaten
½ tsp vanilla extract (optional)
100g Jordans Chocolate Country Crisp


  1. Preheat oven to 180°c/160°c fan / Gas Mark 4. Line a muffin tin with 6 muffin cases.
  2. In a small pan, melt butter and sugar over a medium heat until the sugar is no longer grainy. Add the milk and leave to cool for 15 mins before whisking in the eggs and vanilla, if using. Mix together the flour, pecans and cranberries in a large bowl, and then pour in the cooled butter mixture. Beat until smooth before folding through the Jordans Chocolate Country Crisp.
  3. Using two dessertspoons, fill the muffin cases about ¾ full with the batter. Bake for 25-30 mins until the muffins are springy to the touch. Remove from the oven.  Leave to cool for 10 mins in the tin, before transferring to a wire rack.

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