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Ingredients
| pecans: 1 cup (roughly chopped) |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 4 tsp |
| wheat germ: 1/2 cup |
| salt: 1 dash |
| 2% milk: 1/2 cup |
| eggs: 1 |
| maple syrup: 1/2 cup |
| vegetable oil: 1/2 cup |
| vanilla extract: 1 tsp |
| dark brown sugar (packed): 1 Tbl |
Nigella Lawson Maple Pecan Muffins
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400 degrees.
- Fill a 12 cup muffin tray with paper liners or butter it.
- You can also use mini-muffins in which case it will make about 28.
- Reserve 1/4th of the chopped pecans.
- Mix together remaining pecans with flour, salt, wheatgerm and baking powder.
- In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
- Pour the liquids into the dry mixture.
- Gently fold to mix.
- The batter can have some lumps.
- Do not overmix because these muffins can get tough.
- Spoon into the muffin tins.
- Chop the remaining nuts finely and mix with the brown sugar.
- Sprinkle a little on the top of each muffin.
- Bake for about 20 minutes until tester comes clean (less if baking in a mini muffin tin).
- The nut topping turns golden but the muffins will be very pale.
- Remove muffins to a cooling rack.
- Serve them warm or at room temperature, may be with some more maple syrup.