Sour Cream Maple Muffins

Hey friends– I had completely forgotten about these muffins, when Ani called this week. She was making a Thanksgiving dinner for her office full of engineers and asked for the recipe. We used to make these cozy things all the time a few years back– so it was so nice to get reacquainted with them. They’re homely, bumpy
muffins, but smell so maple-y good coming out of the oven. So right with a big bowl of soup– or a Thanksgiving dinner.

SOUR CREAM MAPLE MUFFINS
1 3/4 cup flour
2 teaspoons baking powder
1/2 tsp. salt
1/2 cup canola oil
3/4 cup maple syrup
1 cup sour cream
1 egg
1/2 cup pecans, chopped to bits
a spinkling of brown sugar
more pecans to top off the muffins

Stir together the flour, baking powder and salt. Then mix in oil, maple syrup, sour cream and egg. Fold in the 1/2 cup pecans. Spoon the batter into muffin tins lined with muffin wrappers.* Sprinkle on a little brown sugar and few more pecans to top off the muffins and make them pretty as they come out of the oven.

Bake at 350 degrees for 20 to 25 minutes until they are toasty brown. Makes 14 or 15 standard muffins. Perfect with Thanksgiving turkey or for a big Thanksgiving weekend breakfast with family in to stay.

I divided this recipe in half, made 6 standard muffins for dinner and baked the rest into these mini muffins for friends coming for coffee in the evening.

*If you live in Socal– Sprouts has the best cupcake wrappers. They are a soft brown color a lightly waxed so your muffins never stick! Love those little guys.