Poor Knights Muffins - cooking recipe

Ingredients

250 g plain flour
2 1/2 tsp baking powder
2 None eggs
100 g caster sugar
1 pinch salt
1 None vanilla pod, seeded
6 tbsp oil
225 ml milk
12 None raspberries
3-4 tbsp cinnamon sugar
35 g pecan nuts, coarsely chopped
200 g double cream
None None lemon balm and raspberries to garnish
12 None paper muffin cups

Preparation

Preheat the oven to 325\u00b0F. 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.
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.
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.