PREPARATION TIME 30 minutes COOKING TIME 10 minutes MAKES about 48 mini muffins
225g (8oz) plain white flour
1 tablespoon baking powder
a pinch of salt
55g (2oz) light soft brown sugar
55g (2oz) butter, melted
3 tablespoons maple syrup
150ml (¼ pint) milk
2 eggs, beaten
115g (4oz) pecan nuts, finely chopped
sifted icing sugar, to decorate (optional)
1 Preheat the oven to 200°C/400°F/gas mark 6. Line two 24-cup mini muffin tins with paper cases or lay out about 48 paper mini muffin cases on 2 baking sheets. Set aside. Sift the flour, baking powder and salt into a bowl, then stir in the soft brown sugar.
2 Combine the melted butter, maple syrup, milk and eggs in a separate bowl. Make a well in the centre of the dry ingredients and pour in the egg mixture. Gently fold the ingredients together, just enough to combine the mixture. The mixture should look quite lumpy; over-mixing will result in heavy muffins.
3 Gently fold in the pecan nuts, then spoon the mixture into the muffin cases, filling each one about two-thirds full.
4 Bake the muffins for about 10 minutes, or until well risen and golden brown. Transfer to a wire rack to cool. Dust with sifted icing sugar just before serving, if desired. Serve warm or cold.
Variations Use chopped walnuts in place of pecan nuts. Use golden syrup or clear honey in place of maple syrup.