1. Preheat oven to 350°F/180°C/gas 4. Grease 20 deep muffin tins or use paper cases. 2. Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside. 3. In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside. 4. In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy. 5. Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition. 6. Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients. 7. Fold in the chopped pecans. Fill the prepared cups two-thirds full. Top each muffin with 3 pecan halves. For even baking, half-fill any empty cups with water. 8. Bake 350°F / 180°C for 20-30 minutes (mine needed nearly 30mins). Let stand 5 minutes before unmolding. 9. VARIATION:. 10. For Pecan Spice Muffins, substitute an equal quantity of golden syrup for the maple syrup. Increase the cinnamon to 1/2 tsp, and add 1 tsp ground ginger and 1/2 tsp grated nutmeg, sifted with the dry ingredients. ---------------------------------------------------------------------------
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