Ingredients:
1 cup pecans, roughly chopped
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup wheat germ
1 pinch salt
1/2 cup milk
1 eggs
1/2 cup maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon dark brown sugar
Directions:
Preheat oven to 400 degrees.
Fill a 12 cup muffin tray with paper liners or butter it.
You can also use mini-muffins in which case it will make about 28.
Reserve 1/4th of the chopped pecans.
Mix together remaining pecans with flour, salt, wheatgerm and baking powder.
In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
Pour the liquids into the dry mixture.
Gently fold to mix.
The batter can have some lumps.
Do not overmix because these muffins can get tough.
Spoon into the muffin tins.
Chop the remaining nuts finely and mix with the brown sugar.
Sprinkle a little on the top of each muffin.
Bake for about 20 minutes until tester comes clean (less if baking in a mini muffin tin).
The nut topping turns golden but the muffins will be very pale.
Remove muffins to a cooling rack.
Serve them warm or at room temperature, may be with some more maple syrup.
Servings: 12
Time preparation: 5 min.
Time total: 25 min.