I'm a bit of a squirrel. And by squirrel I mean I like to hoard things. My pantry and cupboards are full of things to be used "one day". I stock up on hard to find grains, beans, baking supplies, etc when I come across them thinking that if I don't get them now, I might not be able to for a long time. But the thing is, because a lot of these ingredients are not as common and everyday (at least for me), I don't often think to use them. Some examples are farro, malt powder, chickpea flour, and fenugreek. Anyway so I've decided to start going through and using things up as I can. Going through the grains and beans is easier, but going through bags of wheat germ, wheat bran and oat bran will take some more time.
So I set out to find a recipe that used one of those three and found these maple pecan muffins. Which are my new favourite healthy-ish muffins, and possibly my new favourite muffins period. I adore them. They kind of remind me of bran muffins (but not as moist), and are a bit crumbly so also remind me of cornbread. And most exciting of all, I could actually taste a bit of the maple syrup which is used as a sweetener - usually it just disappears into the other ingredients. The first time I made these muffins, I wanted to fancy them up a bit so sprinkled some pecans on top. But from now on I'll just mix them all in because it's easier.
If this sounds good, you might also like:
Banana Peanut Butter Oatmeal Muffins
Strawberry Lemon Sunflower Seed Muffins
Whole Wheat Orange Spice Muffins
Candied Maple Walnut Pancake Loaf
Maple Pecan Muffins
Adapted from Feast (found on The Wednesday Chef)
1 cup pecans, roughly chopped
2 cups whole wheat flour (I used 263 g)
4 teaspoons baking powder
1/2 cup wheat germ
1/2 tsp salt
3/4 cup milk
1/2 cup maple syrup
1/3 cup vegetable oil
1 tsp vanilla
1. Preheat the oven to 400 degrees. Fill a 12-cup muffin tray with paper liners.
2. Mix together the pecans with flour, salt, wheat germ and baking powder. In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
3. 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 batter into muffin cups.
4. Bake for about 15-20 minutes until tester comes clean. The nut topping turns golden, but the muffins will be somewhat pale. Remove muffins to a cooling rack.