Maple Brown Sugar Muffins

I love to bake but I’ve been stuck in a rut. Every time someone suggests I bake something I go to an old standard, Pumpkin Chocolate Chip Bread. Everyone likes it. It’s fast to make and relatively healthy since I use a small amount of oil and whole wheat flour.

My friend Jen of the blog The Whole Bag of Chips loves to bake more than almost anyone I know and is constantly trying new recipes for her favorite food, the muffin. Her persistence in baking great muffins and telling me about them inspired me to try one of the recipes that she posted. Her muffins were Honey Muffins which she posted about yesterday with two other recipes that will make a great weekend brunch. I hope you check them out.

I modified the recipe Jen posted and made…

Maple Brown Sugar Muffins
2 cups of flour – I used whole wheat
1/3 cup brown sugar
3 tsp baking soda
1/4 tsp salt
1 egg
1 cup milk
1 tsp vanilla
1/4 cup maple syrup
1/4 cup melted butter

1. Preheat the oven to 375.
2. Combine the dry ingredients.
3. Add the wet ingredients, excluding the melted butter and mix well.
4. Stir in the melted butter.
5. Scoop into a 12 cup muffin tin either lined with muffin papers or sprayed with cooking spray.
6. Bake for 20 minutes.

I liked these muffins because they weren’t too sweet and they were nice and light, even though they were whole wheat. They were very quick. I could see adding dried cranberries and chopped pecans to these to make a wonderful fall treat.


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