Maple and Toasted Pecan Muffins

When I want a muffin . . . I want a muffin. I don't want a muffin that tastes suspiciously like a cupcake . . .



I don't want one of those jumbo things like you get in coffee shops that are stogged full of artificial things . . . and that are far too sweet.



I want something that has just the merest hint of sweetness . . . combined with a big hit of goodness and wholesomeness . . . something that I won't feel entirely too guilty indulging in.



These muffins fit the bill on all counts. They are wholesome . . . with the addition of whole wheat flour.



They are only slightly sweet . . .with the lovely natural flavour and sweetness of real Maple Syrup. I like to use a B Grade. It has a lovely colour and a wonderful flavour.
The pecans . . . they are wonderfully nutty once toasted and add another depth of flavour and a slight toothsomeness to an otherwise very moist muffin.



All in all these are fabulous, well worth the indulgence of all that Maple Syrup. I like to eat them warm and spread with a bit of cold butter . . . the butter melting into all those wonderful little holes and making something scrummy . . . even scrummier.



But you do as you will. They also taste wonderful served warm with a tasty slab of cold English Cheddar . . . strong please. It's my only weakness . . .



*Maple and Toasted Pecan Muffins*
Makes 12 large muffins
Printable Recipe

Beautifully moist muffins with a tender crumb and mild maple flavour, chock full of lovely toasted pecans. Delicious!

softened unsalted butter for buttering the pan
315g of plain flour (2 1/4 cups)
105g of whole wheat flour (3/4 cup)
1 TBS baking powder
1/2 tsp fine sea salt
375ml of pure amber Maple syrup (1 1/2 cups)
12 TBS unsalted butter, melted
125ml of whole milk (1/2 cup)
1 large free range egg, plus 1 large free range egg yolk,
(at room temperature)
115g toasted pecans, coarsely chopped (1 cup)

Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 12 cup muffin cup thoroughly, including the tops of the pan well with the softened butter. Set aside.

Whisk together the flours, baking powder and salt in a large bowl. Stir in 3/4 of the pecans. Beat together the melted butter, milk, maple syrup, egg and egg yolk. Add all at once to the dry ingredients. Mix together just to moisten. Allow to stand for about 5 minutes, then divide equally amongst the prepared muffin cups. Sprinkle the remaining chopped pecans over top.

Bake for 10 minutes, then reduce the oven temperature to 190*C/375*F/ gas mark 5. Bake for 15 minutes longer, until well risen and the tops spring back when lightly touched.

Remove from the oven and allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.



Over in The Cottage today, a delicious Ginger Syrup, which is great to make hot drinks with, to drizzle over ice cream and just perfect to add to some lemon and boiling water when you have a nasty bug.