Recipe from Sweet Moments/Rega Matok,
courtesy of Kosher.com

Looking for a new treat? Try these soft, fragrant silan muffins with chocolate and pecan bits that add crunch in each bite. All you need is a bowl and a whisk, and they’re yours.

YIELDS 12 MUFFINS

• 3 large eggs
• ⅓ cup sugar
• ½ cup silan (or maple syrup or honey)
• pinch of salt
• 1 tsp vanilla extract
• ½ cup oil
• ½ cup prepared coffee, lukewarm
• 1½ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 3½ oz (100 g) pecans (or your favorite nuts), coarsely chopped
• 5⅓ oz (150 g) Elite bittersweet chocolate (or milk chocolate or white chocolate), coarsely chopped, divided

Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.

In a large bowl, whisk eggs, sugar, silan, salt, vanilla, oil, and coffee together until well blended.

Add flour, baking powder, and baking soda, and beat until smooth.

Add the pecans and two-thirds (3.5 oz or 100 g) of the chopped chocolate. Gently fold together until evenly distributed.

Pour batter into muffin cups until three-quarters of the way full. Sprinkle with remaining chopped chocolate.

Bake for 15–25 minutes or until muffins have risen and are firm and golden, and a toothpick inserted into the center comes out with moist crumbs. Cool completely and serve.

(Originally featured in Family Table, Issue 771)