Day 42: Maple Pecan Muffins

Today I made the Maple Pecan Muffins from the 100 Muffin Cookbook, and they were a sweet treat with our morning coffee and tea. I gave some to a friend who also enjoyed them with a cup of tea for an afternoon snack. The Maple Syrup glaze provided a special touch and an extra hint of sweetness. You could substitute walnuts if you do not have pecans. I used 1/2 cup pecans and 1/2 cup walnuts.

Tomorrow's Muffin: Asparagus & Sour Cream (a great way to get your kiddos to eat the dreaded green veggie)

Maple Pecan Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup superfine sugar

1 cup pecan nuts, coarsely chopped

2 large eggs
3/4 cup buttermilk

1/3 cup maple syurp, plus 3 tbsp extra for glazing
6 tbsp canola oil
12 pecan nut halves

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners.

Sift together the flour, baking powder, and salt in a large bowl. Stir in the sugar and pecan nuts.

Lightly beat the eggs in a large bowl, then beat in the buttermilk, 1/3 cup maple syrup, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Top each muffin with a pecan nut half. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then brush the tops with the remaining maple syrup to glaze. Serve warm or transfer to a wire rack and let cool completely.