Spelt & Pecan Cinnamon Streusel Muffins

Method

1. Liberally butter a 12-hole muffin tin and lightly dust with flour. Preheat your oven to 180C (160C fan).
2. Make the crumb: Firstly, melt the butter and then allow it to cool a little. In a small bowl, combine the other ingredients (other than the pecans), and then pour the butter over. Agitate with a fork to form crumbs, then stir through the pecans. Set aside.
3. Make the cake: Combine the first seven ingredients (flour - cinnamon) in a large bowl, then beat in the soft butter until the mixture is like sand. Now separetely combine the creme fraiche, eggs, and vanilla extract. Once smooth, beat this through the rest of the mixture until thoroughly combined. Add the pecan nuts.
4. Divide and bake: Evenly divide the mixture into the prepared sections of your muffin tin, then top with the crumb mix. Bake for 20-25 mins (or until a skewer inserted into the centre of the muffins comes out clean). Leave to cool initially in the tin, then - whilst still warm - gently run a flat knife round the edges to remove each muffin, before cooling fully on a wire rack (or eating warm).