Step 1: Ingredients
1 cup pecans, roughly chopped
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup wheat germ
1 pinch of salt
1/2 cup milk
1/2 cup maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon dark brown sugar
Step 2: Preparation
Preheat the oven to 400 degrees. Line 12 muffin cups with muffin papers.
Step 3: Mix Together the Dry Ingredients
Mix together 3/4 cup of pecans with the flour, salt, wheat germ and baking powder in a bowl.
Step 4: Mix Together the Wet Ingredients
In another bowl, whisk together the milk, egg, maple syrup, oil and vanilla.
Step 5: Mix and Drop
Pour the wet ingredients into the dry ingredient bowl. Gently fold to mix until everything is incorporated. Do not overmix or else the batter will tend to get tough at the end.
Spoon the batter into the muffin cups. It is recommended to use an ice cream scooper to distribute the batter evenly amongst all 12 muffin cups. Mix the brown sugar with the leftover chopped pecans. Sprinkle this mixture on top of each muffin.
Any remaining batter left over was put into small silicone penguin cups. You can use any acceptable container to fill the rest of the batter, or else you will have to wait until the first batch is done.
Step 6: Please Enjoy!
Bake for approximately 20 minutes or until the toothpick test comes out clean. The nut topping turns golden, but the muffins will be somewhat pale. Remove muffins to a cooling rack. Enjoy with some maple syrup drizzled over!