½ c. butter, softened
2/3 c. superfine sugar
2 TB. Ground almonds
2 eggs, lightly beaten
½ c. pecans, coarsely chopped
2 c. all-purpose flour
1 ½ tsp. baking powder
2 tsp. baking soda
Pinch of salt
¾ c. buttermilk
7 TB. Maple syrup
6-12 pecan halves, to decorate
1. Preheat to 375. Grease 12 muffin cups.
2. Cream the butter and sugar together in a bowl until light and fluffy. Stir in the ground almonds, then gradually beat in the eggs. Stir in the chopped pecans.
3. Sift the flour, baking powder, baking soda, and salt into the creamed mixture. In a small bowl, blend the buttermilk with 4 TB. Of the maple syrup. Pour the buttermilk mixture all at once into the flour and creamed mixture, and mix briefly until just combined.
4. Spoon the batter into the prepared muffin cups, dividing evenly, then top each muffin with a pecan half. Bake in the oven for 20 minutes or until well risen and firm to the touch.
5. Cool in the pan for 5 minutes, then turn out onto a wire rack. Brush or drizzle the remaining 3 TB of maple syrup over the hot baked muffins and serve warm or cold.