Sunday, 10 February 2008
Maple Pecan Muffins
2 cups self-raising flour
1/2cup firmly packed brown sugar
1/2 cup maple syrup
½ cup milk
1/4 cup butter (melted)
1 teaspoon vanilla extract
1 cup chopped pecans
pre heat oven to 400F.
Place paper baking cups into a muffin tin, or grease and flour the muffin tins.
In a medium bowl mix all the ingredients except for the pecans the batter will be slightly lumpy. Carefully fold in the pecans.
Divide the batter evenly among muffin cups filling them about two thirds full. Sprinkle the tops of the muffins with a small amount of brown sugar before placeing them in the oven.
Bake 20 to 25 minutes or until golden brown.
Immediately remove from the pan and place on a wire rack.
Best served warm with a small amount of butter.
cooks notes: The intention was to serve the muffins with some bacon, but as there was none in the house they were served on their own. Very nice and not too sweet the recipe is my own, alother there are several diffrent versions avalible, most of which including Nigella's version used vegtable oil, which I rarely ever use as I think it makes cakes very heavey and greasy with a not so pleasant aftertaste.
H was slightly bemused by the muffins and said "Mummy why do these cupcakes taste like pancakes? " though he never thought to question why I would give him cupcakes for breakfast.
I have finished making the valentine's cards for the studio, the floor is a mess but have made all 40. time for chocolate. The picture is jsut a quick snap, they do look nicer than that.