Okay, so these are my own recipe! Tried (frequently, by many!). This makes a huge batch that I haven’t yet adjusted down – but they all disappear somehow anyway!
Allison’s blog stated that pumpkin and feta belong together (and so they do); likewise, pecans and maple syrup. It’s pricey stuff – well, I refuse to buy the ‘maple flavoured’ syrup – it doesn’t even contain any maple syrup at all! No, it’s 100% maple or nothing.
You will need:
1/2 cup pecan nuts, roughly chopped
1-2 apples, peeled, cored & sliced
1/2 cup raisins or sultanas ( I like raisins better!)
1 large banana
1 cup milk
4 tbps maple syrup
2 1/2 cups SR flour
2/3 cup brown sugar
150g unsalted butter or margerine, melted
extra pecans, to decorate
And here’s what you do:
Preheat oven to moderate.
Place the apple in a small saucepan, just cover with water. Add 2 tbs of the maple syrup. Simmer on low heat for about 10 minutes or until almost stewed. Add the raisins & simmer for another 5 minutes or until the raisins are soft and juicy. Drain & set aside to cool.
Mash the banana. Weigh the banana & apple/raisin mix – you need about 400g.
In a large bowl, mix the flour and sugar together with a fork. In a jug, whisk eggs, milk & remaining maple syrup. Make a well in the centre of the dry ingredients & pour in the egg/milk mix and the butter.
Fold gently until just combined. Add the apple/raisin mix and the pecan nuts and combine gently. Be careful not to overmix.
Pour into greased & papered muffin tins. Don’t forget to decorate with a pecan on the top of each muffin! Bake for 20-25 minutes or until a skewer comes out clean.
This will make a dozen generous Texas-sized muffins.
If you don’t have time to stew the apples (or just can’t be bothered), it works just as well with a 140g snack-tub of apple puree; you should still stew the raisins though, but retain the juice in case the mix is a little dry.
I’ve also had success making these with low-fat soy milk.
Make no mistake: these muffins, though full of fruity goodness, are in no way low-fat!