My grandparents lived for a time in San Antonio, Texas. It was a place that they loved, and the friendships they made lasted forever. For many years, until my Grandfather’s passing, they made an annual trip back to visit their friends and to play golf.
My Grandmother would always bring back 2 or 3 enormous jars (they were SO big I’ve always wondered where she got them) of freshly picked pecans. They were her favourite nut to bake with and she had a stack of recipes for them.
Her muffin recipe here dates back to the 1960s.
Usually I believe that muffins are best fresh out of the oven, but I think these muffins are best the next day. They are moist and chewy, and the nutty flavours enhance once cooled.
- 1 c pecans
- 2 c flour
- 1 c sugar
- 1 t baking soda
- 1 t cinnamon
- 1 c buttermilk
- ½ c macadamia or canola oil
- 1 lg egg
- 1 T maple syrup
- ¾ c dark brown sugar, packed
- 4 ½ T butter, melted
- ½ c crushed pecans
Grind pecans into fine crumbs (my Grandmother had the coolest hand-grinder that screwed onto a jar – I wish I could buy one) and set aside. You need to grind enough for the muffin batter and the topping.
Make the topping by mixing all ingredients together and set aside until needed.
Preheat oven to 180C. Line a 1 hold muffin pan with paper baking cups.
Sift dry ingredients together into a large bowl. Whisk buttermilk, oil, egg and syrup in a small bowl. Add egg mixture to dry indgredients and mix until just combined.
Divide batter evenly into the prepared cups. Sprinkle topping over the batter.
Bake for 20 minutes or until a skewer inserted into a muffin comes out clean.