these are my all time favourite.
the muffin dough is not to sweet... so you don't feel bad eating the yummy caramelly pecans on the bottom.
I used to do these every morning when I worked in Chelsea.
One thing I find comforting about restaurant work is routine. Although I do have a job now that I love, but is fit for someone with ADD, I miss the mental checklists, doing things in order that they should, the satisfaction of all food being out, done, over and out.
Being alone in a kitchen is calming, at least I found it to be. I made muffins, and scones, and pies, cakes and soup. every. single. day. variations on the same theme stimulates creativity and develops palate - i find people are often all over the place trying out too many dishes, when they should be perfecting a few, then going on to the next challenge.
These muffins you can vary, just keep the base, change the nuts and spices.
I prepare the wet mix, the dry and the sugar-butter the night before.
Apple Pecan Muffins
To prepare your pan.
Mix equal parts brown sugar and soft butter. You should need no more than 1 cup total. As a guide, I mix in a cup! Put 3 pecans on the bottom of each muffin mould, then scoop some sugar butter.
Wet Mix (this fits in a 500ml container, if you want to do it the night before and store it in the fridge...)1/4 cup canola oil
1/4 cup orange juice
1/2 cup yoghurt (hi fat content!!! no diet stuff.)
1/2 cup apple sauce (I make my own and I like it chunky so that you have nice apple chunks in the muffins)
1 cup oats
1 cup flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp spices (I put cinnamon for this recipe)
1/2 cup dried fruits or nuts (I put roasted pecans, chopped)
1/2 cup brown sugar
Preheat your oven to 350. Start by putting your muffin pan in the oven with the pecans and sugar butter. Leave it for 5 minutes or until bubbling. Meanwhile, mix the wet ingredients into the dry ingredients, do not overmix. Take the muffin pan out carefully (hot butter!!!) and scoop the muffin mix into the muffin tins. You should have exactly enough for 12 small muffins or 6 big.
Bake for about 20 minutes. Press down on the muffin, it should not spring back.
Have a clean kitchen towel ready to inverse the muffin pan.
As the muffins come out of the oven, cut around each one with a knife to ensure that they will come out easily. Inverse the pan on the kitchen towel, turning the mould away from you (not to splatter yourself, that is not a fun way to start your morning...). You need to do this step as soon as the muffins are out of the oven for the caramel to remain gooey and slide out of the pan.