Maple Syrup Muffins
Yield
1 dozenPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
milk
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
maple syrup
|
|
| ¼ |
butter
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
maple syrup
|
|
| 0.3 |
butter
melted |
*
|
Directions
Whip milk into beaten egg, using egg beater.
Sift flour, baking powder and salt together.
Add to egg and milk mixture a little teaspoon a time, alternating with maple syrup (this is important).
Fold in melted butter. Bake 25 minutes at 325℉ (160℃) in muffin pan.
