Nigella Lawson Maple Pecan Muffins
photo by Jennifer B.
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 236.59 ml pecans, roughly chopped
- 473.18 ml all-purpose flour
- 19.71 ml baking powder
- 118.29 ml wheat germ
- 0.25 ml salt
- 118.29 ml milk
- 1 egg
- 118.29 ml maple syrup
- 118.29 ml vegetable oil
- 4.92 ml vanilla extract
- 14.79 ml dark brown sugar
directions
- 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.
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Reviews
-
I've been on the "lookout" for a pecan, brown sugar muffin. I immdiately made these after browsing the new recipes! They turned out excellent! I added a bit of maple flavoring and used light brown sugar in the topping. My batter made 10 large muffins. I loved the addition of wheat germ, which along with them not being very sweet, makes them very healthy in my book! Roxygirl in Colo.
RECIPE SUBMITTED BY
daisy M
United States