Prep 10 mins
Cook 25 mins
These sound really yummy. I originally found this recipe in a booklet of ideas for using maple syrup.
- 473.18 ml flour
- 14.78 ml baking powder
- 2.46 ml salt
- 29.58 ml sugar
- 59.14 ml butter, softened
- 1 egg
- 177.44 ml pure maple syrup
- 59.14 ml milk
- Preheat oven to 400 degrees.
- Stir together the dry ingredients.
- Add butter and blend well.
- Add egg, maple syrup and milk.
- Stir until well blended (do not over beat).
- Fill greased muffin tins about ½ full.
- Bake for 20-25 minutes.
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!