MAPLE MEATLOAF MUFFINS
Sweet potatoes and maple syrup add natural sweetness to these muffins-perfect for prepping for a week of breakfasts, dinners, or lunches.
Provided by Izabella Wentz PharmD.
Categories HarperCollins Meatloaf Beef Ground Beef Maple Syrup Bacon Sweet Potato/Yam Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Kid-Friendly Small Plates
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Place the water and a steamer basket in a medium-size cooking pot over high heat. Bring the water to a boil.
- Place sweet potatoes in the basket, cover, and steam for 10 to 12 minutes, or until the potatoes easily break apart with a fork. Drain remaining water. Let potatoes cool.
- In a food processor, place the cooked sweet potatoes, bacon, thyme, garlic powder, salt, pepper, and maple syrup. Process into a thick paste.
- Place the meat in a large bowl, add the sweet potato mixture, and combine well.
- Gently spoon 1/3 cup of the meatloaf mixture into each of 12 muffin cups.
- Bake on the middle rack for 15 to 20 minutes or until cooked through.
- Remove cooked meatloaf muffins and repeat with remaining meatloaf mixture.
MAPLE OATMEAL MUFFINS
These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.
Provided by Kater
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Grease bottoms only of 12 muffin cups or line with paper baking cups.
- In large bowl, combine oats and milk; let stand 5 minutes.
- Add syrup, butter and egg; blend well.
- Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
- Fill greased muffin cups 2/3 full.
- Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
- Remove immediately from pan. Serve warm.
- Note: For mini muffins, bake 8-10 minutes or until done.
Nutrition Facts : Calories 195.2, Fat 8.3, SaturatedFat 1.4, Cholesterol 19.1, Sodium 118, Carbohydrate 27.4, Fiber 1.3, Sugar 12.3, Protein 3.8
MAPLE OATMEAL MUFFINS
These made a lovely breakfast this morning! Fairly heavily modified from a recipe in a cute little "all muffins" cookbook I got years ago. The original recipe says this makes 12 but I have old/small muffin tins and I got 24. If you have large muffin tins you'll probably only get 12.
Provided by ladypit
Categories Quick Breads
Time 25m
Yield 12-124 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray.
- In a large bowl beat together the sucanat and eggs until well mixed.
- Add the soymilk and maple syrup and mix well.
- On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
- When all has been added, mix well being careful not to overbeat.
- Spoon your batter into your muffin cups. Once they are full, sprinkle a little bit of the oatmeal on top of each muffin. The original recipe calls for a teaspoon on each but we don't like that much oatmeal on top.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 147.4, Fat 1.8, SaturatedFat 0.4, Cholesterol 31, Sodium 150.2, Carbohydrate 29.8, Fiber 2.5, Sugar 12.1, Protein 4.2
MAPLE APRICOT OATMEAL MUFFINS
This makes a great breakfast muffin. You can use any dried fruit in the batter and for a special treat they're nice with a bit of brown sugar sprinkled on top just before baking.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12-16 muffins
Number Of Ingredients 11
Steps:
- Mix the oats, milk and dark maple syrup together in large bowl.
- Add in the butter and eggs and use a mixer to blend thoroughly.
- Combine the flour, baking powder, baking soda, salt, brown sugar, and apricots and gradually fold into the batter.
- Drop the muffin batter into buttered muffin tins.
- Bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 375.1, Fat 14.7, SaturatedFat 8.1, Cholesterol 68.2, Sodium 661.6, Carbohydrate 53, Fiber 3.7, Sugar 15.9, Protein 9.2
MAPLE OATMEAL MUFFINS
Categories Bread Dairy Breakfast Brunch Bake Low Fat Quick & Easy Back to School Oat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).
- Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.
MORNING MAPLE MUFFINS
Make and share this Morning Maple Muffins recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Quick Breads
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla.
- Stir into the dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full.
- For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly.
- Sprinkle over batter.
- Bake at 400 F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 212.2, Fat 9.3, SaturatedFat 5.4, Cholesterol 34.2, Sodium 204.7, Carbohydrate 29.9, Fiber 0.6, Sugar 15.2, Protein 2.9
MAPLE SPICE MUFFINS
These are really good muffins. This recipe makes 30, so be prepared! I store leftovers in an air tight container. They have not lasted long enough around our house to see how well they freeze.
Provided by mydesigirl
Categories Quick Breads
Time 45m
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- Stir together flours, rolled oats, baking powder, cinnamon, baking soda, and cloves.
- Combine eggs, yogurt and syrup.
- Beat in brown sugar and oil.
- Add dry ingredients, nuts and banana. Stir just until mixed.
- Spoon into greased or paper lined muffin tins, filling 2/3 way full.
- Bake at 400°F for 15 minutes.
- While warm, drizzle with remaining maple syrup.
- Serve warm.
Nutrition Facts : Calories 166.4, Fat 7.1, SaturatedFat 1, Cholesterol 13.5, Sodium 77.9, Carbohydrate 24.3, Fiber 1.4, Sugar 13.1, Protein 2.9
LOW FAT APRICOT MUFFINS
These are low in calories, low in fat but NOT low in taste. You could use 1/2 cup chopped dried apricots instead of pecans or 1/4 cup of each. I eat mine warm and sprayed with Fat Free Parkay Butter Spray.
Provided by BFit4U
Categories Quick Breads
Time 45m
Yield 12-18 Muffins
Number Of Ingredients 10
Steps:
- Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
- Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
- In another large bowl sift all dry ingredients except the pecans.
- Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
- Mix together with wooden spoon until the batter comes together and is moistened.
- Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
- Fill each cup 2/3 full.
- Bake at 350°F for 25-30 minutes or until lightly browned.
- Makes about 18 muffins or 12 massive ones!
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