maple pecan banana muffins

3.18.2011

So sorry I've been m.i.a. lately. It's been busy getting ready for my month-long trip to Asia, wrapping up work, and preparing for grad school. There's a lot on my plate but regardless, I've still cooking and baking in the kitchen.  I actually made these muffins a couple of weeks ago and just getting around to posting this now.

I've actually never baked with maple syrup before. Come to think of it, I don't think I've ever bought maple syrup. I may have received it as a gift and probably ate it with pancakes. There are a few reasons why I never buy maple syrup, one, it's expensive and two, I didn't know what else to do with it than eat pancakes with.So it's been years since I've had maple syrup. So what made me go to the grocery store and get some now? I recently went to McDonald's and had their fruit & maple oatmeal, which re-introduced me to deep, woodsy flavor of maple syrup. And I loved it!

maple banana pecan muffins
adapted from whipped

ingredients
  • 1/2 cup butter, melted
  • 2/3 cup pure maple syrup
  • 1/2 t vanilla extract
  • 1 egg, slightly beaten
  • 2 ripe bananas, mashed
  • 3 tbsp  milk
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cups chopped pecans
  • 1 cup powdered sugar
  • 1 tbsp orange juice
directions
  1. Preheat oven to 350 degrees F.
  2. Mix melted butter, maple syrup and vanilla together. Add egg. Mix in bananas and milk, leaving some chunks. 
  3. In a separate bowl, combine flour, soda, baking powder and salt. Use a whisk to combine all dry ingredients evenly. 
  4. Add dry mixture to wet mixture and stir just until combined. Fold in pecans. Fill muffin tins with batter. Top with a few pecans. Bake for 20 minutes or until a top is a very light brown and toothpick inserted should come out clean.
  5. While the muffins are cooling, prepare the glaze but mixing the powdered sugar with orange juice until smooth. Dip tops of each muffin into the glaze.

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