Maple Syrup and Pecan Muffins
- 3 oz chopped pecans or walnuts
for the glaze (optional):
- 4 tbsp (1/2 stick) butter, softened
- 1/4 c confectioners' sugar, sifted
- 1 tbsp maple syrup
- 12 pecans
Preheat the oven to 400 degree F. Line a muffin pan with 12 paper muffin liners
Whisk the egg in a bowl, add the oats, maple syrup and milk and whisk to combine. Set aside to soak while you prepare the other ingredients.
In a large bowl beat the butter, add the sugar and mix to make a soft paste. Gradually add the milk mixture, stirring all the time, then stir in the sifted flour, baking powder, salt and chopped nuts, until just combined. Do not over stir.
Spoon the mixture into the muffin cups and bake in the preheated oven for 18-25 minutes until the tops are golden and feel firm to the touch in the center. Take out of the pan and allow to cool on a wire rack.
Make the glaze, if using, by mixing together the butters, sugar and syrup. Using a knife,spread the glaze over the tops of the cooled muffins and top each muffin with a pecan.