(originally made 2/2010)
Since I made brownies last weekend and have 2 chocolate desserts
planned for Sunday, I wanted to make something NON-chocolate to pack in
the guys lunches. I'm very lucky to live in New Hampshire and have
access to some of the best sugar houses, and we go each season and stock
up on syrup and other goodies. Apples were not the best at the store
this week, but I chose 4 Granny Smiths and hoped for the best.
The drizzle at the end makes these muffins. I'm a huge fan of
maple cream, maple sugar candy and that's exactly what it tastes like.
So good. The actual muffin itself is good, but I would cut back the
cinnamon next time, I use Penzey's and it was very strong and competed
with the taste of the maple syrup. I don't think "pancake syrup" would
work as well in this recipe, unless you bump it up with some maple
Due to nut allergies in the household I omitted the pecans, but if I
had been able to use them, I would have gone for crushed and sprinkled
on the top rather than one whole one.
A note on the apples: it says chopped, and that's pretty
vague. I think it needs to be gauged on the type of apple how small you
go. My apples were very firm and I cut them into small dice. 99%
cooked all the way through, a couple of the bigger pieces didn't.
I would definitely make these again during apple season, with my all time favorite apple, the honeycrisp!
* Exported from MasterCook *
Maple Drizzled apple muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup milk -- used skim
1/3 cup butter -- melted
1/4 cup maple syrup
1 egg -- lightly beaten
2 cups apples -- chopped peeled
12 pecan halves -- (omitted)
1/3 cup confectioner's sugar
2 tablespoons maple syrup
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.
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
For glaze, mix confectioners' sugar and syrup; drizzle over muffins. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 237 calories, 8 g fat (4 g
saturated fat), 33 mg cholesterol, 163 mg sodium, 40 g carbohydrate, 2 g
fiber, 4 g protein.