2 ½ cups oat bran
¼ cup firmly packed brown sugar
1 tbsp baking powder
¾ cup milk
2 tbsps extra virgin olive oil
2 eggs, lightly beaten
½ cup golden syrup
¼ cup pecans, roughly chopped plus extras for the top of the muffins
Heat oven to 220°C.
Grease bottoms of 12 medium sized muffin cups. Combine dry ingredients, add milk, eggs, golden syrup and olive oil. Mix until combined. Stir in chopped pecans.
Fill cups ¾ full and top each with an individual pecan. Bake for 15-17 minutes or until golden.
Delicious torn in two and spread with butter.
