 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 18 |
|
Serve hot out of the oven with butter. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 large eggs, at room temperature |
1/2 cup pure maple syrup (preferably grade a dark amber) |
3 tablespoons maple sugar (found in gourmet or specialty food stores) |
3/4 cup milk |
4 tablespoons unsalted butter, melted and cooled |
1 teaspoon vanilla extract |
1/4 teaspoon apple cider vinegar |
Directions:
1. Position rack in center of oven; preheat oven to 400°F.
2. Spray muffin tray indentations and rims w/ cooking spray.
3. In a bowl, whisk the flour, baking powder, and salt together; set aside.
4. In a bigger bowl, whisk the eggs until lightly beaten; whisk in the maple syrup and maple sugar; continue whisking until thick and pale brown, about 1 minute.
5. Whisk in the milk, melted butter, vanilla, and vinegar.
6. Use a wooden spoon to stir in the flour mixture until moistened.
7. Fill prepared muffin tins 3/4 full; bake for 20 minutes or until muffins are golden with rounded, cracked tops; pick in the center should come out with a crumb or two attached.
8. Set pan in a wire rack to cool 10 minutes; gently rock each muffin back and forth to release and remove it from the tin; cool for 5 minutes on the rack.
9. *Granola Maple Muffins—sprinkle 2 teaspoons granola on top of each muffin before baking.
10. *Maple Rum Currant Muffins—omit the vinegar; add 1 teaspoon rum extract with the vanilla; mix 1/2 cup dried currants in with the maple syrup; proceed as directed.
|
|