Prep 15 mins
Cook 25 mins
I have no idea where I picked up this recipe - it is on a printed sheet--a promo for maple syrup I think, but sometime I substitute golden syrup for the maple syrup with equal success.
- 118.29 ml butter or 118.29 ml margarine
- 1 egg
- 177.44 ml maple syrup
- 236.59 ml grated carrot
- 236.59 ml rolled oats
- 295.73 ml flour
- 14.79 ml baking powder
- 4.92 ml allspice
- 2.46 ml salt
- 118.29 ml milk
- Beat butter, egg and syrup.
- Add milk, carrots and oats.
- Blend well.
- Sift in flour, baking powder, salt and allspice.
- Combine then fill greased muffin cups 3/4 full with batter.
- Bake 400°F for 25 - 30 minutes.
We really enjoyed these muffins! They have a lovely maple flavour and a great texture. They are soft and moist with a slight crunch on top. Luv the oats in this! They could have had a tad more carrot, though for my liking. I could barely detect it in the finished muffins. Also somehow my muffins were a bit greasy, even though I reduced the butter to 80g. Maybe Ill sub some applesauce for part of the butter next time Im making these and see if its better then. All in all these were really nice and Ill make them again. THANKS SO MUCH for sharing this lovely recipe with us, kate! Made and reviewed for Ed'n#8-Make My Recipe September 09.
These muffins have a great taste. But for me they're too sweet. We can really taste the maple syrup. While cooking, it smelled maple syrup inside. I used vegetable oil instead of butter. They cooked 25 minutes but I think 20 minutes would have been better. Now they're a bit dry outside. Thanks kate. Made for the Babes of ZWT4 I forgot to mention that you forget to write the milk in the ingredients. I used a little bit more of 1/4 cup of milk.