A few days ago Robert and I wanted to check out a park near his house that neither of us has been to. From the outside it seemed like a cute little park, but when we actually got inside, it turned out to be so much more! I mean, this place has a hiking trail, a huge pond, ducks and geese and greenery everywhere, and even a cute little outdoor cafe.
Needless to say, I was in love. We had an amazing breakfast at the cafe and wandered around the park a bit before heading back home. I hadn’t had some good pancakes and maple syrup in a long time, and that breakfast definitely hit the spot.
A few days passed, and I had to have something maple-flavored again, hence the maple pecan muffins. They’re deliciously moist with a soft, tender crumb and a little crunch from the pecans. The almond paste also gives the cake a subtle nutty sweetness, almost like marzipan. Just one muffin makes for a filling breakfast, although I may not have the self control to stop at one…
As for the park, it was so gorgeous that we may just have to come back there to to have our engagement photos taken. Or, you know, if we want another amazing pancake breakfast.
[Vegan] Maple Pecan Muffins
makes 9 muffins
77 g vegetable oil
90 g brown sugar
10 g maple sugar, plus more for sprinkling
80 g almond paste
160 g soy milk
150 g cake flour
12 g baking powder
1 g salt
1 g cinnamon
45 g crushed pecans
Preheat oven to 350F, and line a muffin tin with 9 muffin papers.
In a medium bowl, whisk together cake flour, baking powder, salt, and cinnamon. Set aside.
In a bowl of a stand mixer fitted with a paddle attachment, paddle together oil, brown sugar, maple sugar, and almond paste until there are no more lumps. With mixer running, stream in soy milk into mixture. Scrape bottom of bowl with a rubber spatula, and let mix until mixture is smooth.
Add flour mixture to batter, and mix on medium low speed just until everything is combined. Divide batter among the muffin papers, filling each about halfway up. Sprinkle crushed pecans on top of each muffin, about 5 grams on each, then lightly sprinkle maple sugar on tops of muffins. Bake about 22 minutes at 350F, until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool completely before eating.