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Maple Crunch Muffins

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  • Makes: 18 servings
  • Prep: to 30 mins
  • Bake: to 15 mins 375°F

Maple Crunch Muffins

Directions

  1. Preheat oven to 375 degrees F. Grease eighteen 3-1/2-inch muffin cups with 5x5-inch squares of parchment paper (pleat to fit) or paper bake cups. Combine flours, granola, baking powder and 1 teaspoon salt. Combine milk, syrup, oil, and eggs; add to flour mixture. Stir until moistened (batter will be lumpy). Spoon into muffin cups, filling each two-thirds full. Bake 15 minutes or until a wooden toothpick comes out clean. Cool in muffin cups on wire rack 5 minutes. Remove from cups. Spoon Maple Frosting atop muffins; sprinkle with additional granola. Makes 18 muffins.

From the Test Kitchen

To give as gift:

Cool muffins, store in airtight container. Package cream cheese mixture and granola for topping separately; store in refrigerator. (To reheat one muffin, place on microwave safe plate; heat in microwave on 100 percent power (high) for 10 seconds. Heat 4 muffins on 100 percent power for 25 seconds.) Top with cream cheese mixture and granola to serve.

Maple Frosting

Directions

  1. In bowl beat cream cheese 30 seconds. Add powdered sugar and maple syrup; beat until smooth.

Nutrition Facts (Maple Crunch Muffins)

  • Per serving:
  • 247 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 27 mg chol.,
  • 219 mg sodium,
  • 36 g carb.,
  • 2 g fiber,
  • 15 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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