Maple Muffins

Sometimes my students get tired of our usual snack rotation. This spontaneous culinary adventure was a big hit with the little ones and the staff members who ate every leftover crumb.

Below I have cut down the sugar from the original recipe, which was so sweet it bordered on cupcakes. Delicious, but I'm hesitant to pump little ones full of sweets.

• 2 cups unbleached all purpose flour
• 1 cup quick-cooking oats
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• dash of nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat buttermilk (or substitute)
• 1/2 cup vegetable oil
• 1/2 cup pure maple syrup
• 1/4 cup packed golden brown sugar
• 1 large egg
• 2 teaspoons vanilla extract

1) Make your buttermilk substitute: one cup yogurt or milk (or almond milk) and one tablespoon white vinegar or lemon juice. Let sit for 5 minutes. 

2) Line a muffin tin with muffin cups.

3) Combine flour, oats, spices, salt and baking powder in a large bowl.

4) Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. 

 

5) Add to dry ingredients and stir just to incorporate (do not overmix).

6) Divide batter equally among muffin cups. 

7) Bake until muffins are a beautiful golden brown and tester inserted into center of muffins comes out clean, about 28 minutes.