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Prep: 10 mins • Cooking: 20 mins
90g pecans, chopped
1 ½ tsp ground cinnamon
225g Healthy Baker self-raising flour
1 tsp ground cinnamon
2 tsp finely grated orange zest
100g light olive oil
1 tsp vanilla extract
200g fresh blueberries
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 muffins: Line twelve ⅓-cup (80ml) capacity muffin holes with paper cases. Place sugar into mixing bowl and mill 5 seconds/speed 9. 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.