Pecan & raisin muffins
Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 12-hole muffin tin.
Sift the flour, baking powder and salt into a bowl. Mix in the sugar and make a well in the centre. Lightly beat the eggs with the milk, oil and vanilla essence, and pour into the centre of the dry ingredients. Mix quickly to blend the flour with the liquid. Do not overmix – the mixture should look slightly lumpy. Lightly stir in the nuts and raisins.
Divide the mixture equally in the muffin tin and bake for 25 minutes or until well risen, golden brown and cooked through. Leave in the tin to cool for a few minutes. Serve warm or cold.