Maple & Walnut

Makes 12


1 large Egg
240ml Milk
90ml Maple Syrup
60g Rolled Oats
85 Soft Butter
85g Sugar
225g Plain Flour
3 tsp Baking Powder
1/2 tsp Salt
60g Chopped Walnuts or Pecans


Glaze
1 rounded tbl Soft Butter
60g Icing Sugar
1 tbls Maple syrup plus 1/2 milk if needed


Prepare muffin tin and preheat oven to 190-200 degrees C, (375-400 degrees F)


In a medium sized bowl, beat the egg with a fork, add the milk, syrup and rolled oats, set aside to soak whilst you prepare the rest of the ingredients.


In a large bowl, blend together the soft butter and sugar with a spoon.


Sift together the flour, baking powder and salt, add to the butter mixture ans cut in with a pastry blender or rub lightly with fingers until it resembles fine breadcrumbs.


Pour all the wet mixture into the dry, until just combined, add nuts during final strokes.


Spoon into tin, bake for 20-25 minutes, until the tops are lightly browned and feel quite firm.


Stir the glaze ingredients together until smooth and spread over hot muffin tops immediately after baking.