Yield: 18 muffins
|1¾ cup||All-purpose flour|
|2 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
|½ cup||Unsalted butter at room temperature (I use a stick of country morning blend)|
|¾ cup||Maple syrup|
|1 cup||Sour cream (nonfat works fine)|
|½ cup||Chopped pecans|
The subtle blending of flavors, here is special! Preheat an oven to 400 degrees F. Grease standard muffin tins.
In a small bowl, stir and toss together, the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, beat the butter till smooth, then slowly add the maple syrup, beating constantly.
Beat in the sour cream and egg. Stir in the pecans. Add the combined dry ingredients and stir just till blended.
Spoon into the prepared muffin tins, filling each cup about ⅔ full.
Bake until a toothpick inserted in the middle comes out clean. It will take 15-18 minutes to bake them. Cool in the tins for 5 minutes, then remove.
From the Williams-Sonoma cookbook entitled "Muffins & Quickbreads" Tried and endorsed by Mary Riemerman