Thursday, April 10, 2014

Maple Muffin Week!

'Tis the season for all things Maple! And to celebrate we'll be cooking with the sweet stuff and posting our results and recipes here for everyone to enjoy. We're starting out with muffins since the kiddos are home for Spring Break - a perfect chance for them to help out in the kitchen and enjoy the fruits of their labor!

Muffin #3


Healthy Maple Glazed Pumpkin Muffins


This one was just too easy. I found the recipe for these glorious muffins and didn't mess with it a bit. OK, well I did throw some chopped pecans in there just because they were sitting in a jar on my counter when i was mixing up the batter. But they already had a good dose of whole wheat flour in them, plus Maple syrup in both the muffin and the glaze. Not only that, but I've been experimenting with baking with olive oil recently and, wouldn't you know... these are made with olive oil! A woman after my own heart. 

My glaze didn't come out quite like Lindsay's from Pinch of Yum (blog linked below), but these were good enough to try again. And again. Until I get it right. And believe me, no one turned down the ones I made today!

Check out the recipe here: Pinch of Yum's Healthy Maple Glazed Pumpkin Muffin Recipe

Thursday, April 3, 2014

Maple Muffin Week!

'Tis the season for all things Maple! And to celebrate we'll be cooking with the sweet stuff and posting our results and recipes here for everyone to enjoy. We're starting out with muffins since the kiddos are home for Spring Break - a perfect chance for them to help out in the kitchen and enjoy the fruits of their labor!

Muffin #2



Oatmeal Pecan Maple Muffins

  • cups rolled oats
  • 1 cup whole milk
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground spices (I mixed cinnamon, nutmeg, allspice and star anise)
  • 1 1/2 cups pure maple syrup
  • 1/2 cup butter, melted
  • eggs, lightly beaten
  • 1 cup chopped pecans

Preheat oven to 400F. Grease two 12-cup muffin pans with butter.

In a medium bowl, combine oats and milk; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt, and spices of choice.

Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold at least half of the pecans into the batter.

Divide batter evenly into prepared pans, ideally using an ice cream scoop or "disher". I got 23 muffins this time instead of 24. Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.  Try to remember to sprinkle your muffins with remaining nuts. (I forgot.)

Bake at 400 degrees for about 15 minutes, until a wooden toothpick inserted in the center comes out clean.

Cool five minutes before taking muffins out of the pans to cool the rest of the way on a wire rack.

Critics opinion: "They were GOOD!" Personally, I really liked the texture of these - thanks, I'm sure, to the oats and nuts. It's also worth noting that I didn't use any sugar other than Maple this time.

Tuesday, April 1, 2014

Maple Muffin Week!

'Tis the season for all things Maple! And to celebrate we'll be cooking with the sweet stuff and posting our results and recipes here for everyone to enjoy. We're starting out with muffins since the kiddos are home for Spring Break - a perfect chance for them to help out in the kitchen and enjoy the fruits of their labor!

Muffin #1



Banana Maple Muffins
2 cups (280 g) all purpose flour
2 cups (260 g) white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups mashed banana (2 med-large, 3 small-med)
6 tbsp coconut oil (warmed to liquid or near liquid)
2 large eggs
1/2 cup sugar (I used evaporated cane juice crystals aka rapadurra*)
1 cup Maple syrup (the dark stuff or "grade B" is best)
1 tsp vanilla extract

Preheat oven to 375F. Grease two 12-cup muffin pans with butter.

Whisk together flour, baking powder, baking soda and salt in a bowl.

In another bowl, whisk together mashed banana, coconut oil, eggs, sugar, Maple syrup and vanilla. Stir the dry mixture into the wet mixture just until everything is moistened.

Divide batter evenly into prepared pans, ideally using an ice cream scoop or "disher". I overdid it at first and only got 20 muffins instead of 24. Bake for about 20 minutes, until a toothpick inserted into the center comes out clean. I started checking mine at about 15 minutes or so because I had some cups with less batter.

Cool five minutes before taking muffins out of the pans to cool the rest of the way on a wire rack.

P.S. I think these would be good with the addition of some nuts or even some Maple sugar sprinkled on top before baking.

*Read about different types of sugar

Critics opinion: "I can taste the Maple, but the banana even more." "They're good!" "A two muffin muffin!" (Actually, five out of five tasters agreed that a second muffin was indeed required.)