Maple and pecan muffins
Maple syrup and pecan nuts are a classic combination, with the syrup helping to make the muffins irresistibly moist and sweet.
350 g plain flour
160 g caster sugar
3/4 teaspoon salt
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda
375 ml buttermilk
½ teaspoon vanilla extract
70 g unsalted butter, melted
240 g shelled pecan nuts, chopped. plus 12 pecan halves to decorate
200 ml maple syrup
a 12-hole muffin tray. lined with paper cases.
Preheat the oven to 170°C (325 F) Gas 3.
Put the flour, sugar, salt, baking powder and bicarbonate of soda in a large bowl and beat with a handheld electric whisk until combined Put the buttermilk, egg and vanilla extract in a jug and mix to combine Slowly pour into the flour mixture and beat on slow speed until all the ingredients are incorporated. Pour in the melted butter and beat until incorporated. Stir in 100 ml of the maple syrup and the pecan nuts with a wooden spoon until evenly dispersed. Spoon the mixture into the paper cases until two-thirds full and drizzle the remaining maple syrup over the tops. Finish with a pecan half in the centre of each one. Bake in the preheated oven for 20-30 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely .
( Note - All spoon measurements are level, unless otherwise specified. All eggs are medium, unless otherwise specified. It is generally recommended that free-range eggs be used. Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women Ovens should be preheated to the specified temperature. Recipes in this blog were tested using a regular oven. If using a fan-assisted oven. follow the manufacturer's instructions for adjusting temperatures ) .
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