Poor Knights Muffins

12 ingredients
3 steps

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1 vanilla bean seeds scraped out
  • 6 tablespoons oil
  • 3/4 cup milk
  • 2 eggs lightly whisked
  • 12 raspberries
  • 4 tablespoons cinnamon sugar
  • 3/4 cup heavy cream
  • 1/3 cup pecans coarsely chopped
  • lemon zest to garnish

Directions

  1. 1
    Preheat the oven to 325°F. Line a 12 cup muffin pan with paper liners. Mix the flour and baking powder in a bowl. Mix the sugar, 1 pinch salt, vanilla bean scrapings, oil and milk, stir in the eggs and mix well. Add to the flour mixture and stir briefly.
  2. 2
    Distribute the batter evenly between the liners and press 1 raspberry into the middle of each muffin. Bake for 25-30 mins, then remove from the oven and place on a wire rack. Let cool for about 10 mins in the cake pan then remove and cool completely.
  3. 3
    Dip the muffins tops, 1 at a time, into a little water then immediately roll them in cinnamon sugar. Sprinkle with the remaining cinnamon sugar. Whip the cream and place in a piping bag with a round tip. Pipe the cream in small tufts onto the muffins then sprinkle with nuts. Serve decorated with lemon zest and raspberries.

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