1/2 cup powdered sugar
1 tablespoon maple or maple-flavored syrup
1 teaspoon water
1 1/2 cups Hodgson Mill white flour
1/2 cup Hodgson Mill whole wheat flour
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/3 cup cooking oil
1/3 cup maple or maple-flavored syrup
1/2 cup chopped pecans
Grease twelve 2 1/2-inch muffin cups. In a small bowl stir together powdered sugar, the 1 tablespoon syrup, and water. Set aside.
In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Make a well in the center. In a medium bowl combine egg, milk, cooking oil, and the 1/3 cup syrup. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy). Fold in nuts.
Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400° oven about 20 minutes or till golden. Transfer muffins from pan to a wire rack. Drizzle powdered sugar mixture over muffins. Cool slightly. Makes 12 muffins.