Maple Pecan Muffins© (makes 12)

Ingredients

Maple Pecans
  • 3 ½ tablespoons Pure Maple Syrup
  • 7oz-200g Pecan Halves
Muffins
  • 7oz-200g Baking Margarine
  • 7oz-200g Dark Brown Sugar
  • 2 Large Eggs (free-range)
  • 7oz-200g Self-Raising Flour (sifted)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Pure Maple Syrup
  • ½ teaspoon Ground Nutmeg
  • 3.5oz-100g Maple Pecans
Maple Buttercream
  • 4.4oz-125g Unsalted Butter (room temperature)
  • 8.4oz-240g Icing Sugar
  • 2 tablespoons Pure Maple Syrup
  • ½ tablespoon Hazelnut Syrup
  • 1 tablespoon Water
Decoration
  • 3.5oz-100g Maple Pecans
  • Maple Buttercream

Method

  1. Start by prepping the maple pecan nuts. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven and line a small baking tray with baking paper
  2. Blitz the pecans in a mini food processor (or chop very finely) and combine with the maple syrup in a bowl. Tip out onto the baking paper and spread out evenly. Pop in the oven for 10 minutes
  3. Remove the pecans from the oven and set to one side to cool. Turn the oven up to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  4. Proceed to make the muffin mix by creaming the margarine and sugar together in a large mixing bowl until thoroughly combined
  5. Add the eggs one at a time, mixing between each addition
  6. Follow by adding the maple syrup, vanilla extract, half the cooled maple pecans prepped earlier and ground nutmeg and combine
  7. Finally, add the sifted flour and combine one last time. Spoon equally into the pre-prepared tin and pop into the oven for 25 minutes
  8. Check with a skewer in the centre of a cake, if it comes out clean- they are ready. Remove the muffins from oven. Allow to cool in the tins for 15 mins before removing and allowing to cool completely before moving onto the next step
  9. When the cakes are completely cool, make the buttercream by mixing the butter into a paste in a large mixing bowl
  10. Add the icing sugar and mix again, before adding the maple syrup, water, hazelnut syrup and combining it until smooth
  11. Using a cutlery knife, spread the top of each muffin with the buttercream (or if you have an icing bag and nozzle, pipe to a design of your preference)
  12. Finally, decorate by sprinkling the remaining maple pecans on top of each muffin and serve

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