Tag Archives: pecans

Brown Sugar Pecan Muffins

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Brown Sugar Pecan Muffins

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.

Recipe

  • 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

Topping

  • 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.

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Roast Pumpkin and Rocket Salad

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Rocket is my favourite salad green.  So many things taste good with rocket.  I add it to green salads that might otherwise be bland, and it is a great topping for a range of foods from risotto to casseroles to soups. Rocket is also fabulous as the basis for a salad with nuts, seeds, and an assortment of vegetables.

A salad like the one below works as a main meal for lunch, or as an excellent accompaniment for a simple barbecue.

Recipe

  • 200 g peppery rocket
  • 750 g Kent or Butternut pumpkin
  • 1 lg clove garlic, crushed
  • 1/2 red onion, sliced finely
  • 100 g pecans, cut in half
  • 100 g reduced fat crumbly feta
  • 2 T good quality balsamic vinegar
  • 4 T macadamia oil
  • salt, pepper to taste

Cut pumpkin into 1.5 cm squares. Place on oven tray with garlic and 2 T macadamia oil.  Roast until soft. Set aside to cool.

Wash and drain rocket and place in a shallow salad bowl.  Add pecans and onion to salad bowl. Crumble feta into salad. Add pumpkin and mix salad carefully.

Drizzle with vinegar and remaining oil, and season.

Optional extras

  • 2 rashers bacon rinely chopped and cooked until crispy
  • 3 T toasted pine nuts and/or pumpkin seeds and/or sunflower seeds