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:
Maple Syrup
Whisk well.

In a small bowl:
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.

Peace in the Kitchen!

No comments:

Post a Comment