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1
Preheat oven to 350u00b0F/180u00b0C/gas 4. Grease 20 deep muffin tins or use paper cases.
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2
Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside.
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3
In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
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4
In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy.
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5
Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition.
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6
Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
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7
Fold in the chopped pecans. Fill the prepared cups two-thirds full. Top each muffin with 3 pecan halves. For even baking, half-fill any empty cups with water.
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8
Bake 350u00b0F / 180u00b0C for 20-30 minutes (mine needed nearly 30mins). Let stand 5 minutes before unmolding.
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9
VARIATION:.
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10
For Pecan Spice Muffins, substitute an equal quantity of golden syrup for the maple syrup. Increase the cinnamon to 1/2 tsp, and add 1 tsp ground ginger and 1/2 tsp grated nutmeg, sifted with the dry ingredients.
