Pre-heat oven to 220°C (fan).
Lightly grease and dust with flour a madeleine tray.
In a large bowl beat eggs and sugar until pale and fluffy. Then add flour, baking powder and gently whisk. Slowly add the melted butter and beat away until the mixture is smooth.
Put a generous spoonful of the mixture in each mould so that it is just about a level with the tops.
Bake in the center of the oven for about 10 minutes but be aware that they can go from not cooked to burned in a very short time. They should be well risen and brown round the edges.
Cool on a wire rack. Re-grease and flour the tins and repeat until all the mixture has been used up.
Sprinkle icing sugar on a top and serve.
350 g plain flour
150 g caster sugar
70 g butter, melted
350 ml milk
100 – 120 ml maple syrup
1/2 tsp salt
1 1/2 tsp baking powder
1/2 baking soda
1 tsp vanilla essence
200 g pecan nuts, chopped and 12-14 halves to decorate
muffins cases and muffin tin
Preheat the oven to 170 C. Place paper cases in muffin tin. I always double line with paper cases.
In a large mixing bowl, combine flour, sugar, salt, baking powder and baking soda. In separate bowl place milk, egg and vanilla essence and gently whisk with a handheld electric whisk. Then slowly pour into the flour mixture and beat on slow speed. Add melted butter and beat until incorporated. Stir in all the chopped pecans and 3/4 maple syrup, reserving some for drizzling over the top of the muffins.
Spoon the mixture into the paper cases until two-thirds full. Place a pecan half in the centre of each muffin and drizzle remaining maple syrup over the top. Bake for 20-25 minutes, until golden brown.
Cool muffins on a wire rack.