Maple syrup and Pecan Muffins

Hey guys, 

Hope you are all having an amazing summer.  I have just come back from sailing and have realised that I need to upload a blog post so sorry if this is a bit late. After this post I will go back to normal and upload on a Monday and. Thursday. The theme for the next week or two is going to be healthy summer food that still has amazing flavour. This is because I am having a bit of a detox week after all the fudge I ate when sailing in Cornwall! 

These muffins are pretty basic but they are super delicious and are perfect for a summer snack. 

Ingredients:

350g of plain flour

160g of caster sugar 

3/4 tsp of salt

1 1/2 tsp of baking powder

1/2 tsp of bicarbonate of soda 

375ml of buttermilk (if you don't have this just mix 375 ml of milk with a tsp of lemon juice) 

1 egg

1/2 tsp of vanilla extract 

70g of unsalted butter

240g of shelled pecans, chopped plus 12 pecan halves

200ml of maple syrup

Method:

1. Preheat the oven to 170C/325F/ gas 3. 

2. Beat the butter and sugar until pale and fluffy. Then add the egg and mix in. Add in the flour. The mixture may become a little stiff so add all the butter milk to loosen up the mixture.

3. Add in the salt, baking powder and bicarbonate of soda. To give the cake a bit more flavour add the vanilla extract and 100ml of the maple syrup. 

4. Once the maple syrup and vanilla extract has been well mixed, add in the pecan nuts and stir until well distributed. 

5. Spoon the mixture in a lined cupcake/ muffin tin until 2/3 full. Drizzle the remaining maple syrup over the top of the muffins and finish off with half a pecan nut on top of each one. 

6. Bake for 20-30 mins or until sponge bounces back when you touch it. Leave the cakes to cool and the. They are ready to eat. 

I hope that you enjoyed this recipe and please tweet me by using the hashtag #bakingbuddiessummer so I can see all of your bakes over the summer. See you soon . 

Xx.