Thursday, August 12, 2010

Maple syrup muffins

Alright. I think I've been pretty good at posting un-baking related stuff of late, so I don't think I'm breaking any of my self-imposed rules here! I made these a couple of weeks ago. The recipe is from a muffin book that Mum bought when we were living in Toronto a hundred million years ago. I can't remember what it's called (because I wrote the recipes out by hand when I moved to Canberra), but it had some incredible recipes in there, including chocolate cheesecake muffins, muffins that taste like donuts, and pina colada muffins.

I figured I'd make these because I've had a bottle of maple syrup languishing in the back of the fridge since the start of the year. And that's just not right. So, let's make some muffins. Here's what you'll need:

Start with 1/4 cup of margarine. Yes, margarine. Mine is olive oil based, and it didn't cause any problems in the flavour of the end product, so I figure pretty much any margarine will work fine!

Take 1/2 cup white sugar. I used caster sugar, cos that's all I had!

Then add 1 teaspoon of salt. I think I'd probably reduce this the next time I make them - they had a bit of a salty aftertaste...

Cream it all together with an electric mixer.

Sift in 1.25 cups plain flour:

Add 2 teaspoons baking powder:

And, according to the recipe, you should now blend the flour into the margarine/sugar mixture with a pastry cutter. But I didn't read it properly. Of course... So I added the 3/4 cup of rolled oats a wee bit early.

It really didn't matter. I guess if you had a pastry cutter, it might chop up the oats a bit. But all I had was two forks, and they didn't do much damage to the uncooked oats!

Next, place 1/2 cup milk...

...and 1/2 cup maple syrup (the REAL stuff, not that horrible maple flavoured corn syrup stuff)...

...into a small bowl, and mix to combine. Looks like white coffee, but tastes SO much better!

Pour the milk and syrup mixture over the dry ingredients:

And stir until just combined:

Grease a muffin tin (I took the lazy option and used spray oil):

Divide the mixture evenly between the 12 cups:

And bake at 180 degrees for 20 minutes.

After about 5 minutes, turn the muffins onto a cooling rack. While they're cooling, make the glaze. Here's what you'll need:

Melt 1 tablespoon of butter in a small bowl:

Add 1 tablespoon maple syrup to the melted butter:

Then take 1/2 cup of icing sugar:

And mix to combine:

Mmmmm, delicious...

Then spread the glaze over the muffins while they're still warm:
According to the book that I've forgotten the name of, you should never serve a cold muffin. Apparently it's a crime... So stick them in the microwave for 20 seconds or so before you serve them!

Oops. Sorry. Couldn't resist!

K xx


  1. That sounds delicious... although putting icing on muffins is a crime! I think it's a North American thing, Mum's recipe books suggest the same. They even have iced scones at Starbucks (sacrilege!).

    I love that you can tell *real* maple syrup by the needlessly tiny handle. What is a pastry cutter??

  2. I think without the glaze, they'd be quite nothing-y. They'd need chocolate or berries or something to make them worth eating!!

    And this is a pastry cutter:

  3. The book is called Muffin Mania, Mum had a copy too! I made the Morning Glory muffins last week!! xx

  4. I knew it had the word 'muffin' in the title, but couldn't get any further than that!! The recipe in there that's always scared me is the seafood cocktail muffins or whatever they are. It's just wrong!!


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