MORNING MAPLE MUFFINS
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
NUTTY MAPLE MUFFINS
Sweet, moist and laced with delightful maple flavor, these muffins are packed with pecans. They freeze well and taste as good with walnuts instead of pecans. -Betty Rupert, Chatham, Ontario
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the egg, sour cream, syrup and oil; stir in cereal. Let stand for 5 minutes. In another large bowl, combine the flour, brown sugar and baking soda. Stir in sour cream mixture just until moistened. Fold in pecans. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 219 calories, Fat 10g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 114mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE WALNUT MUFFINS
Yummy! Try these tasty muffins for breakfast with a hot cup of coffee or tea.
Provided by Marge
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
- Sift the flour, baking powder, and salt together and set aside.
- Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
- Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 35.5 g, Cholesterol 52.6 mg, Fat 12.2 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 392.4 mg, Sugar 17.7 g
EASY HAZELNUT MUFFINS
Make and share this Easy Hazelnut Muffins recipe from Food.com.
Provided by SoupCookie
Categories Quick Breads
Time 32m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425F and prep. muffin pan with 12 paper liners.
- In a large bowl combine the first 4 ingredients.
- In a medium bowl, beat the egg lightly then stir in the melted butter and milk. Add to the dry mix all at once and stir until just blended.
- Fill muffin cups 2/3 full and bake 20-25 minutes (or until brown).
Nutrition Facts : Calories 137.2, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.8, Sodium 133.2, Carbohydrate 20.4, Fiber 0.6, Sugar 4.3, Protein 3.4
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