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These are nice little muffins, and such a change of pace for us. The maple flavor was subtle but nice and the texture was delicate and perfect--despite the fact that I used half spelt flour and half white wheat. I forgot to change the baking time/temp, and wish I hadn't as they came out a bit tough on the outside. I will definitely make these again, though. Thanks for posting! Made for Veg*n Swap July 2010.
Nice muffins! I followed Syd's and Annacia's recommendations for the baking temp and time and they came out great. I also cheated and used pancake-type maple syrup. Reviewed for the Veg*n Recipe Swap.
Another good one for my collection! JUST made these...boy, are they good warm! I want to break one open and drizzle more maple syrup on it! I used the "pure" stuff and I used only 1/4 tsp. salt and 2 1/2 tsp. baking powder in an attempt to lower the sodium level. I don't think it made any appreciable difference. This batch took exactly 20 minutes. Next time, I think I'll sprinkle a few chopped pecans over the batter before baking! I might also see what a little applesauce will do-maybe lighten them up just a bit? Regardless, a keeper!
Took Annacia's suggestons ~ lowered the oven temperature & actually baked them for a little more than 21 minutes! THEY HAVE A REALLY GREAT TASTE! Amongst 4 of us there was only 1 muffin left after about half an hour! Thanks for sharing the recipe! [Made & reviewed while touring Canada on the Zaar World Tour 4]
Mmmmmm mmmmuffins! Simply delicious and they are quick and simply to boot! I made 6 and used 1 1/2 tsps of Splenda, no sugar added maple syrup, 2 Tbsp of egg white and skim milk. I baked them for 20 mins and that was a bit too long. With all of the syrup the bottoms caramelized quite dark, much darker than I would have preferred and I would recommend baking at 375 for 20 mins and then checking for doneness and color. I suspect that they will be ready. That said they are just scrumptious I sampled one with a cup of Maple Creme Cafe, Diabetic. Amazing together! Made for ZWT4