Maple syrup and Pecan Muffins

Maple syrup and Pecan Muffins

Maple syrup and Pecan Muffins


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 egg
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.