Apple & Pecan Maple Muffins

Step 1
Preheat the oven to 190°C (375°F) or 170°C (325°F) fan-forced. Line a 12-hole 80 ml (2 1/2 fl oz/1/3 cup) capacity muffin tin with paper cases.

Step 2
Sift together the flours, baking powder, and cinnamon into a large bowl, returning any husks left in the sieve to the bowl. Stir in the sugar and apple and make a well in the centre.

Step 3
Use a fork to whisk together the buttermilk, olive oil, eggs, and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)

Step 4
Spoon the mixture into the paper cases, dividing evenly. Scatter over the pecans and then drizzle with the maple syrup.

Step 5
Bake in the preheated oven for 20–25 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, drizzled with extra maple syrup, if desired.