Maple muffins with nut crust

Ingredients for 1 servings:

• 280 g flour
• 3 tsp baking powder
• 1 pinch of salt
• 125 g sugar
• 200 g pecans, coarsely chopped
• 2 eggs
• 175 ml buttermilk
• 75 ml maple syrup
• 2 tbsp maple syrup for the crust
• 6 tbsp sunflower oil
• 3 tbsp brown sugar
• Paper cups

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C (conventional). Line a 12-cup muffin tin with paper baking cups. Sift the flour, baking powder, and salt into a large bowl. Mix in the sugar and 50g of the chopped pecans. Lightly beat the eggs in a bowl. Stir in the buttermilk, maple syrup, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix briefly. Now mix the remaining pecans with the brown sugar and 2 tablespoons of maple syrup. Spoon the batter into the paper baking cups and divide the nut mixture between the batter portions. Bake for 20 minutes, or until the muffins have risen. Let the muffins cool in the tin for 5 minutes. Serve warm or let them cool completely on a wire rack.