Winter spiced Maple muffins

These are really delicious, I found the recipe in the breakfast section of an American cook book, but seeing as I’m more of a night owl and not to mention that rules are made to be broken, and leftover Chinese is my favourite breakfast, I make these to go with tea in the evening, so whenever you’re in the mood my love- dooo it! They’re so yummy!

  • 300g self raising flour
  • 5g/1 tsp baking powder
  • 125g caster sugar
  • 5-10g mixed spice (as you prefer)
  • 75g roughly chopped pecans
  • 2 eggs
  • 75 mls milk
  • 100mls plain or vanilla yoghurt
  • 5 tablespoons maple syrup
  • 85g melted salted butter
(Makes 12 muffins)

Preheat the oven to around 190C. Weigh up all the dry ingredients into a sieve over a bowl, then weigh up and add your nuts. In a jug or different bowl weigh up all the wet ingredients except the melted butter, which you whisk or beat in when all the other ones are mixed well or whisked. Make a well in the centre of the dry ingredients and pour in the liquids, stir through until combined. With an ice-cream scoop or a spoon, fill the cases in the muffin tray and pop a whole pecan on the top of each. Bake them off for around 20 minutes at 200c or until golden brown and spongey. Take them out of the oven and brush them with a little melted butter and drizzle them with more maple syrup! Bliss!

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