What you’ll need
½ cup caster sugar
1 ½ cups The Healthy Baker Self Raising Flour
1 teaspoon ground cinnamon
2 teaspoon finely grated orange zest
100 ml Auzure Canola Oil
1 egg
½ cup milk
1 teaspoon vanilla extract
200g fresh blueberries
For the topping
110g sugar
90g chopped pecans
1 ½ teaspoon ground cinnamon
Preheat oven to 180°C or 160°C fan-forced.
For the topping, place sugar into mixing bowl. Mill 10 sec/speed 9.
Add pecans and cinnamon and mill 10 sec/ speed 7. Set aside.
For the muffins, line a twelve-hole muffin tray with paper cases.
For the muffins, line a twelve-hole muffin tray with paper cases.
Add flour, cinnamon, orange zest, oil, egg, milk and vanilla extract. Mix 20 sec/speed 4.
Add blueberries. Mix in 20 sec/reverse/speed 1.
Spoon mixture into prepared muffin cases. Sprinkle with topping and bake for 20 minutes or until the muffins are golden and risen.
