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Maple Spice Muffins


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Don't let the name fool you... these don't hold much maple flavor although I suppose if you use a dark amber or grade B maple syrup, you might get a little more out of it.  Regardless, these muffins are still hearty and tasty... not too sweet, just perfect for pairing with a smoothie on "smoothie day." :) Toss extras in a sealed freezer bag.  Pull one out and microwave for 20-30 seconds or until thawed and warm.

Maple Spice Muffins 
1/4 cup butter, softened
1/2 cup pure maple syrup
6 oz. low-fat lemon yogurt
1/2 cup nonfat sour cream
1 large egg
1 large carrot, grated
1 small apple, cored and grated
1/2 cup raisins (or dried blueberries)
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
1/4 teaspoon salt

Preheat oven to 350.  Coat a 12 cup muffin pan with cooking spray or line with baking cups.

In a large bowl, stir together butter, syrup, yogurt, sour cream, egg, carrot, apple, and raisins.   Sprinkle dry ingredients over butter mixture.  Stir until just combined - batter will be lumpy.

Divide batter among muffin cups.  Bake until tops are lightly browned and toothpick inserted in center comes out clean 20-25 minutes.  Remove to a rack to cool.

*Courtesy of Jessica Seinfeld's Double Delicious*


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