Maple Pecan Muffins
- 1/2 cup powdered sugar
- 1 tablespoon maple or maple-flavored syrup
- 1 teaspoon water
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons Rumford Reduced Sodium Baking Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 beaten egg
- 3/4 cup milk
- 1/3 cup cooking oil
- 1/3 cup maple or maple-flavored syrup
- 1/2 cup chopped pecans
Grease twelve 2 1/2-inch muffin cups. In a small bowl stir together powdered sugar, the 1 tablespoon syrup, and water. Set aside.
In a large bowl stir together all-purpose flour, whole wheat flour, Rumford Baking Powder, baking soda, and salt. Make a well in the center. In a medium bowl combine egg, milk, cooking oil, and the 1/3 cup syrup. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy). Fold in nuts.
Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400° oven about 20 minutes or till golden. Transfer muffins from pan to a wire rack. Drizzle powdered sugar mixture over muffins. Cool slightly. Makes 12 muffins.