Wednesday, September 28, 2016

Maple Pecan Muffins

This is the second time The Spice House has sponsored 37 Cooks. They have been supplying those in the know with spices, herbs and seasonings since 1957. I was born in 1957, so they have been perfecting their craft for a very long time!

The only request The Spice House had for our challenge was that we focus on baked goods and desserts. Luckily for me, that’s where my mind usually goes. I already had a great assortment of their herbs and spices for baking and cooking. I wanted to use spices or flavorings I hadn't used before. I started scrolling through their spices online. There were so many to choose from. I kept looking and the maple flavoring and maple sugar, caught my eye. The maple sugar is made from pure Wisconsin maple sap. I love making muffins for breakfast and Mark likes pecans in everything possible, so that’s how I decided on Maple Pecan Muffins.

If you enjoy cooking and baking like I do, check out their wonderful items. It will change your culinary world. Don't blame me when you become addicted to their superior products, ha ha! I used my favorite basic muffin recipe. Feel free to use yours if you prefer, and just add the natural maple flavor blend and maple sugar. Our house smelled so good as these were baking!

Maple Pecan Muffins
by Sharyl W.
Makes 12 muffins

2 cups white flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup of white sugar
1 cup milk (I prefer whole, but one can use 2%)
1/4 cup vegetable or canola oil
1 egg, slightly beaten
1 teaspoon of The Spice House Natural Maple Flavor Blend
1/2 cup chopped pecans
2 Tablespoons of The Spice House Maple Sugar - for topping

Preheat oven to 375°F. Combine the first 4 ingredients in a large bowl. Add the milk, oil, egg, and maple flavor. Mix just to combine. Batter will be lumpy. Over mixing will make dry muffins. Add the nuts to the batter.

Lightly grease muffin tins – or use paper cups – and fill about 2/3 full with the batter. Sprinkle maple sugar on top of the muffin batter. Bake for 20 - 25 minutes, until lightly brown. Keep an eye on them. No one wants a dry muffin! I like to brush the tops of my muffins, with melted butter, as soon as they come out of the oven. I think it keeps the muffins moister.


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