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.