Monday, May 1, 2017

Maple and pecan muffins

350g plain flour
160g caster sugar
three quarters tsp salt
1 and a half tsps baking powder
half tsp bicarb
375ml buttermilk
1 egg
half tsp vanilla extract
70g butter, melted
240g shelled pecan nuts, chopped, plus 12 halves to decorate
200ml maple syrup

Line a 12-hole muffin tray with paper cases

How to make it:

1. Preheat the oven to 170 degs C/gas mark 3.
2. Put the flour, sugar, baking powder and bicarb in a large bowl and mix until well combined.
3. Put the buttermilk, egg and vanilla in a jug and combine together. Slowly pour into the flour mixture and beat on a slow speed until all the ingredients are incorporated.
4. Pour in the melted butter and beat until incorporated. With a wooden spoon, stir in 100ml of the maple syrup and the chopped pecan nuts until evenly dispersed.
5. Spoon the mixture into the paper cases until two-thirds full and drizzle the remaining syrup over the tops. Finish with a pecan half in the centre of each one.
6. Bake in the oven for 20-30 minutes, until golden brown. A skewer inserted in the centre should come out clean. Leave the muffins to cool for a while in the tin before turning out onto a wire cooling rack to cool completely.


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