Maple Syrup Walnut Muffins

Ingredients

• 1 cup walnuts, coarsely chopped
• 3 tablespoons maple syrup
• 250g (2 cups, 9oz) all-purpose (plain) flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 130g (½ cup + 2 tablespoons) fine grained sugar
• 2 large eggs
• 80ml (1/3 cup, 6 tablespoons oil)
• 1 cup buttermilk 
• 12 whole small walnuts to top

Instructions

1.  Line a 12 cup muffin pan with muffin cases.  Preheat the oven to 400ºF (200ºC) ten minutes before using. Mix the walnuts with the maple syrup and set aside.
2. Sift or whisk the flour, baking powder, baking soda, salt, cinnamon and sugar into a bowl. Make a well in the centre of the flour.
3. In a separate bowl, whisk the eggs, oil and buttermilk together. Pour the egg mixture into the well and stir gently until to combine. Gently fold in the walnuts. Spoon the mixture evenly into the muffin cases, then place a walnut on the centre of each muffin. Bake  20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack. You can brush the top of the muffins with maple syrup (optional)
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 400°F (200°C) for 25 minutes. 

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