Ingredients
50g light soft brown sugar
25g Demerara sugar
1 tbsp ground cinnamon
75g pecans, 50g chopped fairly small and 25g roughly chopped and kept separate
275g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
75g caster sugar
90g butter, melted
1 egg
150ml natural yogurt
175ml whole milk
2 tsp vanilla extract

Equipment needed
12 hole muffin pan
Cupcake or muffin cases

Method
Preheat the oven to 200c.  Line your muffin tray.

In a small bowl combine the light brown soft sugar, demerara sugar, cinnamon and the 50g pecans.

In a large bowl, put the flour, baking powder, bicarb, soda, salt and caster sugar and with a balloon whisk, mix. 

Melt the butter in the microwave.

In a jug add the egg, yoghurt, milk and vanilla and mix together.

Put the butter and wet ingredients into the dry ingredients and mix together until just combined.

Take a small spoon and put a spoonful of the cake mixture into each case.  Top with ½ tsp of the cinnamon mix and repeat until each muffin case is 3/4 full.  Keep going until all of the mixture is used up.  Top with the remaining cinnamon mix and the larger pieces of pecans.

Put the tin into the oven for 15-20 minutes or golden brown.

These are delicious warm.