Walnut Muffin with Maple Syrup

Preheat the oven to 160 °C (fan) and prepare a muffin tin with liners.

In a bowl, mix flour Type 405, flour Type 1050, baking powder, baking soda and the chopped walnuts.

In another bowl, beat the egg and sugar, then add the maple syrup, buttermilk and oil and whisk briefly until foamy.

Fold the flour-nut mixture into the wet ingredients quickly, only until a smooth batter forms.

Spoon the batter into the liners and bake the muffins for about 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them from the liners and cool completely on a wire rack.