Maple Crunch Muffins

Maple Crunch Muffins + enlarge image
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5 users rated this recipe an average rating of 4.0
Makes:
18 servings
Prep:
to 30 mins
Bake:
to 15 mins 375°F
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Maple Crunch Muffins

Ingredients
1/2
cup granola with almonds
1
tablespoon baking powder
1
teaspoon salt
1
cup milk
1
cup pure maple syrup
1/2
cup canola oil
2
eggs, lightly beaten
1
recipe Maple Frosting (see recipe below)
 
Granola with almonds

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

Ingredients

2
ounces softened cream cheese
2
tablespoons powdered sugar
1
tablespoon maple syrup

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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