Sunday, August 15, 2010

Maple muffins

Don't be scared by the fact that "maple" and "muffins" are adjacent. First off, you can barely taste the maple. Second, the muffins are ridiculously moist and delicious. If you're tired of the same old blueberry muffins for breakfast, try these for a change. This was my first time making them, and the whole family loved them. Here you are...

Maple muffins:
2 c flour
1/2 c packed brown sugar
2 t baking powder
1/2 t salt
3/4 c milk
1/2 cup butter, melted
1/2 c maple syrup
1/4 c sour cream
1 egg
1/2 t vanilla

3 T flour
3 T brown sugar
2 T chopped nuts
1/2 t ground cinnamon
2 T cold butter

Preheat oven to 400 degrees. Place muffin liners in a muffin tin or grease the tin.

Add all the dry ingredients in a bowl. Put the remaining ingredients in a mixing bowl. Stir in the dry ingredients until moistened. Fill muffin cups 2/3 full. This recipe makes 12-15 muffins, depending on how much batter you put in.

Combine the first four topping ingredients. Cut in the cold butter until it resembles coarse crumbs. Sprinkle onto the muffins.

Bake for 16-20 minutes. Make sure a toothpick inserted near the middle comes out clean. Cool for 5 minutes. Ring that breakfast bell... bring on the muffins! Delicious!

They were so tender and moist. It's a little different than your run of the mill blueberry, poppy seed, or banana nut muffins, but they are well worth it! They are tasty little muffins, and I can't wait to make them again.

This recipe was adapted from Taste of Home: Winning Recipes- a cookbook that everyone should own. :) I swear by the Taste of Home magazines and cookbooks. They are taking over my house, but they have the best recipes.

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