Baking with B: Maple Syrup Muffins

BFP MapleMuffins-5787-1000

Let’s be honest with each other here; I’m not that into maple flavor. (Yes, I realize that makes me a bad Canadian.) Give me chocolate, chocolate, chocolate any day. There are times, though, when I have to make an exception and these muffins were meant to break my maple rule. My mom used to make these when I was younger and I’m happy to keep the recipe in my repertoire- they’re not sweet or fake-tasting but full of real, honest-to-goodness mapley flavor that’ll make you want to dig out your best plaid shirt. Aunt Jemima is not invited.

Maple Syrup Muffins

Muffins:

½ c. soft margarine or butter, room temperature

½ c. granulated sugar

1 tsp. salt

1 ½ c. all-purpose flour

¾ c. rolled oats

½ c. milk

½ c. maple syrup

Icing:

1 tbsp butter, room temperature

½ c. sifted icing sugar

3 tbsp maple syrup

Preheat oven to 350F. Grease 12 muffin cups or coat with cooking spray. In a medium-size mixing bowl, beat margarine with sugar and salt until evenly combined. Measure flour, baking powder, and oats into a small mixing bowl. Stir with a fork until well mixed, then stir into margarine mixture. In a measuring cup or small bowl, stir milk with maple syrup. Pour into batter, stirring just until combined.

Immediately spoon batter into muffin cups. Bake in centre at 350F oven until golden and a cake tester inserted into centre of a muffin comes out clean, about 20-23 minutes.

To make icing, stir butter with icing sugar and first tablespoon of maple syrup until smooth. If icing is too thick, stir in additional maple syrup, little by little if needed, until the icing is spreadable but not runny.

B’s Tip: Don’t freak out and think that you’ve made too much icing- you’ll figure out why once you start icing the muffins. The heat lets the icing pool and eventually level and harden- which is why it’s best to eat them super quick!

Remove muffins from oven and let stand for 5 minutes. Spread tops with icing and then remove from pan. Place muffins on a cooling rack. Serve warm. Store muffins in a sealed bag or at room temperature for up to 2 days. For longer storage, refrigerate or preferably freeze.

Happy baking!

B

KBwB-BFlower-50Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Chocolate and Pear Muffins

Pears in my mouth. All the time. That is what I want. Pears…and chocolate. So when I stumbled across this recipe in my cookbook collection, I just about exploded. How had I not made these before? How have I not shared these with you?

So, here they are, in all their rich, fruity, chocolate-y glory. The cinnamon just makes the whole thing.

You’re welcome.

Chocolate and Pear Muffins (makes 12)
2 c. all-purpose flour

1 1/3 c. chopped, peeled pear

¾ c. brown sugar

3 ½ oz. chopped milk chocolate bar

2 tsp baking powder

¼ tsp ground cinnamon

¼ tsp salt

1 egg

¾ c. buttermilk (or soured milk)

½ c. cooking oil

Combine first seven ingredients in a bowl. Make a well in the centre. Whisk remaining 3 ingredients in small bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups ¾ full. Bake in 375F oven for about 25 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove muffins from pan and place on wire rack to cool.

B’s Tip: Unless you make a habit of having buttermilk in your fridge all the time, you may need to fudge it and make “soured milk” to substitute. Here’s how you do it: Measure 2 ½ tsp white vinegar or lemon juice into a 1 c. liquid measure. Add enough milk to make ¾ c. Stir. Let stand for 5 minutes. I honestly use this trick more often than I use buttermilk and it works like a charm.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Strawberry Rhubarb Muffins

KBB_baking_strawberry_rhubarb_muffinsI feel like I’m constantly running behind this year. I almost missed the fresh Ontario asparagus that I love eating just sautéed with butter, lemon and a little bit of sea salt. I barely had time to enjoy the tiny, juicy strawberries that grow not even an hour outside of our city.

So I’m so glad that my sister and I were able to raid the rhubarb patch that grows next door to my grandfather’s house in Tillsonburg, Ontario. The lady who owns the house is always very generous with her rhubarb plants so this year both L and I came away with enough to make some awesome rhubarb cupcakes for a trunk show my sister was holding, and these delicious muffins.

I know I’m a muffin freak. But this has streusel topping and a sweet-tart taste that leaves you wanting more. Every. Single. Time. Or experiment with your favorite flavors and tell me what you think. The local rhubarb is well over and most of the strawberries too, but I have eye on some fresh peaches that hit the markets a couple of weeks ago. My mouth is just salivating thinking about them!

Strawberry Rhubarb Muffins (yields 12)

2 c. all-purpose flour

1 c. brown sugar, packed

1/2 c. whole wheat flour

1 tsp baking soda

1/2 tsp salt

1 large egg, beaten

3/4 c. buttermilk

1/4 c. cooking oil

1 c. chopped fresh (or frozen, partially thawed) rhubarb

1 c. chopped fresh (or frozen, partially thawed) strawberries

Streusel Topping

1/2 tsp cinnamon

1/3 c. brown sugar packed

Combine first 5 ingredients in large bowl. Make a well in centre. Combine next 3 ingredients in medium bowl. Add rhubarb and strawberries. Stir. Add to well. Stir until just moistened. Fill 12 greased muffin cups 3/4 full. Combine cinnamon and brown sugar in small cup. Sprinkle over top. Bake in 375F oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes clean. Let stand in pan for 5 minutes. Remove muffins from pan and place on wire rack to cool.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.