Maple Pecan Muffins
1 3/4 C Flour
1 1/2 t Baking Powder
1/4 t Baking Soda
1/4 t Salt
1 Egg
1/2 C Maple Syrup
1 t Maple Extract
1/2 C Milk
1/4 C Butter, Melted
1/2 C Pecans, Roughly Chopped
Spray muffin cups with Pam or line with paper baking cups.
Preheat oven to 400 degrees.
In a medium mixing bowl stir together flour, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, maple-flavored syrup, maple extract, milk, and melted butter. Add all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in pecan. Spoon into the prepared muffin cups, filling each two-thirds full. Bake for about 20 minutes, or till golden brown. Transfer muffins to a wire rack.
For the Icing:
1/2 C Powdered Sugar
1/4 t Maple Extract
2 to 3 t Milk or Half & Half
Mix together and spread on cooled muffins.
1 1/2 t Baking Powder
1/4 t Baking Soda
1/4 t Salt
1 Egg
1/2 C Maple Syrup
1 t Maple Extract
1/2 C Milk
1/4 C Butter, Melted
1/2 C Pecans, Roughly Chopped
Spray muffin cups with Pam or line with paper baking cups.
Preheat oven to 400 degrees.
In a medium mixing bowl stir together flour, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, maple-flavored syrup, maple extract, milk, and melted butter. Add all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in pecan. Spoon into the prepared muffin cups, filling each two-thirds full. Bake for about 20 minutes, or till golden brown. Transfer muffins to a wire rack.
For the Icing:
1/2 C Powdered Sugar
1/4 t Maple Extract
2 to 3 t Milk or Half & Half
Mix together and spread on cooled muffins.
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