Maple and Pecan Muffins

Makes 10 muffins



250 ml (1 C) Cake Flour
125ml (½ C) Whole wheat flour
7 ml (1½ t) Baking Powder
2 ml (½ t) Bicarbonate of Soda
2 ml (½ t) Salt
125 ml (½ C) Raisins
83 ml (⅓C) Pecan Nuts – chopped
2 Extra Large Eggs
125 ml (½ C) Oil
125 ml (½ C) HULETTS Maple Syrup
187 ml (¾ C) Buttermilk
10ml (2t) Vanilla Essence


125 ml (½ C) HULETTS Caramel Sugar
10 ml (2t) Ground Cinnamon
100 g Pecan Nuts - chopped



  1. Mix the flours, baking powder, bicarbonate of soda and salt.
  2. Add the raisins and nuts and toss them about so that they are well coated.
  3. Mix the eggs, oil, HULETTS Maple Syrup, buttermilk and vanilla essence together and beat well.
  4. Add the egg mixture to the flour mixture and stir together until just combined.
  5. Fill muffin tins three-quarters full.
  6. Sprinkle the topping over the muffins, and using a knife gently swirl the topping into the batter.
  7. Bake at 190ºC for 20 minutes.