Maple Cinnamon Muffins Food

LOW-FAT MAPLE CINNAMON MUFFINS

Steps:

• Preheat oven 400F, and grease muffin cups.
• Mix all dry ingredients, set aside.
• Beat egg, and mix with all wet ingredients.
• Make a well in dry ingredients, and add wet ingredients all at once.
• Mix JUST UNTIL COMBINED. Any more and the muffins will be tough.
• Fill muffin cups about 2/3 full. Top with chopped pecans and brown sugar.
• Bake 18-20 minutes, depending on size. Drizzle with maple syrup and enjoy!
• NOTE : 1 3/4 cups flour may be better than 2 cups (for the 'toughness') -- so you may want to try that!

MINI CINNAMON MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a 24 cup mini muffin tin.
• In a medium bowl, stir together the applesauce, butter, milk, maple syrup, vanilla, and egg.
• Add the flours, baking powder, baking soda, cinnamon, and salt and gently fold together.
• Fill prepared muffin tin to the edge of each cup using about 2 tablespoons of batter.
• Sprinkle each muffin with cinnamon and granulated sugar.
• Bake for 18-20 minutes or until a cake tester comes out cleanly.
• Remove from oven, run a paring knife around the edges, if needed to loosen, and transfer to cool on a wire rack. Serve warm or at room temperature.

MAPLE APPLE MUFFINS

Steps:

• Preheat your oven to 400 degrees.
• Whisk together the flour, quick oats, sugar, baking powder, salt and cinnamon. Set aside.
• In a separate bowl mix together milk, egg, melted butter and maple syrup.
• Add the milk mixture to the flour/oat mixture. Mix well.
• Stir in diced apples.
• Fill paper muffin cups about 2/3 full, or until all the batter fits into the 12 muffin cups.
• Bake for about 20 minutes.

MAPLE-DRIZZLED APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples. , Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For glaze, mix confectioners' sugar and syrup; drizzle over muffins.

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

MAPLE CINNAMON MUFFINS

Steps:

• Sift together dry ingredients.
• Slightly beat egg in a separate bowl.
• Stir in milk, oil and maple syrup.
• Stir into dry ingredients until moist.
• Pour into 12 greased muffin cups.
• Bake at 400 for 20 minutes.
• Immediately remove from pan.
• Delicious warm or cool.

MAPLE WALNUT MUFFINS

Steps:

• Preheat the oven to 400F. Grease 12 muffin tins with butter.
• Mix the flour, baking powder, cinnamon and salt together in a large bowl.
• Whisk the brown sugar into the melted butter. Then whisk in the eggs, maple syrup, milk and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients and mix only until just combined.
• Fold in the walnuts (or your choice of nut).
• Divide the batter evenly into the muffin tins.
• Put the muffins in the oven and immediately decrease the oven temperature to 375F.
• Bake for 25-30 minutes, until a toothpick comes out clean.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease the cups of a 12-cup muffin pan.
• Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Add egg, milk, and syrup. Stir only until dry ingredients are moistened. Fill greased muffin tins 3/4 full.
• Bake for 18 to 20 minutes. Remove from oven, and let stand a few minutes before removing muffins from the pan.

HEALTHY APPLE & MAPLE SYRUP MUFFINS

Steps:

• Preheat the oven to 215C
• Prepare a muffin tray with cooking spray or use cupcake liners
• Prepare your apples, remove the core and grate 1 cup and dice 1 cup.
• In a large bowl add the flour, cinnamon, baking powder, baking soda, salt and combine well
• Add the apples and mix and set aside.
• In a medium bowl add the oil and maple syrup and whisk together well
• Then add the eggs and whisk again
• Finally add the Greek yoghurt, apple sauce, vanilla and whisk until fully combined.
• Add this to the dry ingredients and gently combine, careful not to overmix
• Spoon into muffin tray until 3/4 full and lightly sprinkle with brown sugar
• Bake for 13-15 minutes or until they spring back to the touch or a skewer comes out clean.
• Allow to cool for 5 minutes in the tray
• Carefully remove to a cooling rack.
• If freezing allow to completely cool first.

HEALTHY CINNAMON MUFFINS

Steps:

• Heat your oven to 190°
• Line a muffin tin with muffin paper or grease the tin
• In a food processor whizz 1 cup of oatmeal into a flour
• In a large bowl add the eggs, maple syrup and melted butter and using beaters mix the ingredients together until light and fluffy
• In another bowl, add the oatmeal flour, baking powder and cinnamon and combine. Add the wet mixture and mix well with a wooden spoon. Add the whole oats and fold into the mixture
• Divide the mixture between the muffin liners
• Make the coconut sugar. Combine the coconut sugar and cinnamon
• Sprinkle half the cinnamon sugar on the muffins and bake them for 18 minutes, or until cooked through and a skewer inserted comes out clean
• When the muffins are cooked, sprinkle the rest of the cinnamon sugar on top while the muffins are still hot and allow them to cool
• Enjoy!