Maple Pecan Muffins
I was salivating when I spotted these muffins at Eat Me, Delicious: maple, pecans and Ashley declared: “[These] are my new favourite healthy-ish muffins, and possibly my new favourite muffins period. I adore them.” I made them, hoping to bring them as a dessert with ample leftovers for a friend who had just had a baby. I, obviously, didn’t read the next part where Ashely commented that these were dry like cornbread. I think the tip-off that these were not suitable for dessert was when Ashley said they were healthy muffins. Thankfully I ate one before I brought them over to my friend’s house, as these are not dessert muffins. They are healthy breakfast muffins.
Not too sweet, despite a half-cup of maple syrup, but crumbly and dry, likely from the half-cup of wheat germ and whole-wheat flour, these muffins are packed with a lot of good nutrients, but the texture was off for me. I’d prefer something a bit more moist and sweet. Granted, once I accepted their fate as breakfast muffins, ate them with a big glass of milk, they grew on me and I slowly appreciated their beauty.
And then I had to whip up another portable dessert for the new mommy.
Maple Pecan Muffins
1 cup pecans, chopped
2 cups whole wheat flour
4 teaspoons baking powder
1/2 cup wheat germ
1/2 tsp salt
3/4 cup milk
1/2 cup maple syrup
1/3 cup vegetable oil
1. Preheat the oven to 400 degrees. Prepare muffin tray with 12 muffin wrappers.
2. Mix together the pecans, flour, salt, wheat germ and baking powder. In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
3. 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 batter into muffin cups.
4. Bake for about 15-20 minutes until tester comes clean. The nut topping turns golden, but the muffins will be somewhat pale. Remove muffins to a cooling rack.
Makes 12 muffins.