Poor Knights Muffins

• 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

1. Preheat the oven to 325u0b0F. 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. 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. 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.

flour, baking powder, granulated sugar, vanilla bean seeds, oil, milk, eggs, raspberries, cinnamon sugar, heavy cream, pecans, lemon zest

Taken from www.yummly.com/recipe/Poor-Knights-Muffins-1410698 (may not work)