Pecan and Golden Syrup Muffins

First blog post of 2016! I have been a bit lax on the blogging front due to lack of time/energy/good photos, but hope to pick things up a bit this year.

This is a relatively quick, simple recipe that I found in various places online and modified slightly. I actually made these as cupcakes, but they are definitely more muffin in style - much denser than cupcakes. The addition of the layer of golden syrup in the middle of the mix gives a nice swirl of  sweetness. I used golden syrup as that was what I had in the house but actually any syrup would work well - I would imagine maple syrup would be a good combination with the pecans.

Makes 6 muffins or 9 fairy/cupcakes

Ingredients:
250g plain flour
1 tsp baking powder
95g caster sugar
65g butter
3 tbsp golden syrup, plus extra for  the middle
1 egg
160ml milk (full fat preferably, but you could substitute with semi skimmed if you want)
pecans for the topping


Instructions:

Preheat oven to 180 degrees C/355 degrees F/Gas Mark 4 (lower if using a fan oven)

1. Mix flour, baking powder, caster sugar, and butter together until mixed thoroughly.

2. Beat egg and milk together and add to the mixture.

3. Add the 3 tbsp golden syrup and stir through.

4. Add to the muffin/cupcake tin. Half fill a pre-lined muffin/cupcake case, then add a tsp or so of golden syrup before topping with more cake mixture.

5. Top the mixture in each case with one, two, or however many pecans you want.

6. Bake in the oven for 35 minutes (muffin size) or 25 minutes (cupcake size) until cooked through  - a skewer inserted in the middle should come out clean and/or the top should spring back when touched.