And now for something completely different...

I'm still at home.  Still all by myself.  Still sick.  A person gets a bit stir crazy after a bit.  I'm tired of being home and tired of eating "sick food".  I'm throwing myself a pity party and for the occasion, I decided to whip up something, anything good.  So I turned to a newer cookbook: Favorite food at home by Rachel Allen.  I've made some muffins from this book before and they were tasty!  Today I made Maple Syrup and Pecan Muffins.  I literally just finished eating a couple muffins (can't eat just one) and they were so good!  Below is a copy of the recipe if you would like to have a new "comfort muffin."  Enjoy!

Maple Syrup and Pecan Muffins

Makes 12

For the muffins:

• 1egg
• 1/2 c rolled oats
• 1/3 c maple syrup
• 1 c milk
• 6 tbsp butter, softened not melted
• 6 tbsp light brown sugar
• 1 3/4 c all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 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.