Pecan spice muffins
1/2 cup all-purpose unbleached flour
1/2 cup whole wheat flour
1/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup toasted chopped pecans
For caramel glaze: 3 table spoons dark brown sugar, 1/4 cup brewed coffee, 1/8 teaspoon cinnamon, 1 teaspoon unsalted butter, pinch of salt
1/4 cup pecan halves for garnish (optional)
1. Mix together all the dry ingredients in one bowl. In a separate bowl, mix together egg with milk, vegetable oil and vanilla.
2. Combine wet and dry ingredients together and mix just until combined.
3. Preheat the oven to 375 degrees F. Line standard muffin tins with foil liners. Grease with oil and scoop about 2-3 table spoonful of batter for each muffin. Top with pecan halves and bake in the oven for 20-25 minutes until golden brown and toothpick inserted in the center comes out clean. Cool in a pan on a rack.
4. For caramel glaze: mix together all the ingredients in a sauce pan and bring to boil. Turn down the heat and cook for about 5 minutes until syrup is thickened but still pourable. Pour the glaze over the muffins that are still slightly warm. Remove muffins from a pan and cool completely on a rack.
Pairs Well With
Thinking of upcoming Thanksgiving all the fall spice flavors and nuts are coming to mind, so I came up with this recipe of spice muffins that are full of robust flavor.