Monday, February 23, 2015
Maple Syrup Muffins
I wanted to add some information on Maple Syrup before I post this recipe. It can be confusing when it comes to choosing a good Maple Syrup for any recipes.
I would consider this to be a good Hippy in the Kitchen recipe!
Maple Syrup Grades:
Breakfast Syrups are not made from Maple Sap at all. You know the brands that you buy for your Pancakes and Oatmeal.
Canada has 3 grades of syrup:
AA / Extra Light
A / Light
B / Medium
C / Amber
D / Dark
America has 2 grades of syrup:
A / Premiere meant for eating
B / Dark meant for looking
Basically, if you want a good Maple Syrup for Pancakes and Oatmeal, choose A.
For Baking , choose B.
Maple Syrup Muffins:
Here's what you'' need:
Preheat the oven to 350 degrees.
1 - 10 cup Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 Large Eggs
1/2 C Grade B Maple Syrup
1/2 C Plain Yogurt
2 TBS Butter, melted
1 C Rolled Oats
1 C Flour
1/2 tsp Salt
1 TBS Baking Powder
1 C Chopped Pecans
In a large mixing bowl:
Eggs
Maple Syrup
Yogurt
Butter
Whisk well.
In a small bowl:
Oats
Flour
Salt
Baking Powder
Whisk well.
Add the dry ingredients to the wet ingredients.
Mix just until incorporated.
Fold in the Pecans.
Evenly distribute among 10 cups of a Muffin Tin.
Bake for 25 minutes.
Enjoy!
Peace in the Kitchen!
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