This is another easy recipe for deliciously moist muffins, laced with pecans and maple syrup.
I try and create recipes that make smaller quantities, this recipe only makes 6 muffins but can easily be doubled to make 12.
I love using parchment paper as opposed to muffin cases, I prefer the look of it and the ease of it, simply cut squares out of paper and fold into the muffin tin, it may be fiddly at first but once you’ve got the hang of it means you have one less thing to worry about.
Maple Pecan Muffins
(makes 6 large muffins)
- 150g self raising flour
- 1/2 tsp baking powder
- 1 tsp mixed spice
- 50g pecans, roughly chopped, plus extra for sprinkling
- 2 tbsp maple syrup, plus extra for drizzling
- 70g caster sugar
- 1 egg, beaten
- 50ml milk
- 50ml yoghurt
- 60g butter, melted
- In one bowl combine all the dry ingredients including the flour, baking powder, mixed spice, caster sugar and pecans.
- In another bowl, add all the wet ingredients and whisk to combine.
- Pour the wet ingredients into the dry and stir until just combined.
- Spoon into a muffin tin lined with baking parchment papers. Sprinkle over some chopped pecans.
- Bake at 180oC for 22 minutes, they should be risen and golden.
- Drizzle over more maple syrup to serve.