Maple Blueberry Muffins
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This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 209 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 35 g |
| fibre | 1 g |
| chol | 32 mg |
| sodium | 223 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 9 |
| vit A | 6 |
| vit C | 2 |
| folate | 11 |
Two traditional Canadian ingredients combine in this superlative muffin.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 cup fresh wild blueberries
- Streusel:
- 1/4 cup packed brown sugar
- 2 tbsp slivered almonds
- 1 tbsp butter, melted
- 1 tsp cinnamon
Preparation
Streusel: In bowl, stir together sugar, almonds, butter and cinnamon; set aside.
In large bowl, whisk together flour, sugar, baking powder and salt.
In separate bowl, beat egg; blend in maple syrup, milk and butter. Pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling two-thirds full. Sprinkle with streusel. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
In large bowl, whisk together flour, sugar, baking powder and salt.
In separate bowl, beat egg; blend in maple syrup, milk and butter. Pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling two-thirds full. Sprinkle with streusel. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Source : Canadian Living Magazine: November 2003
- Keywords : Breakfast; Dessert; Bake; Blueberries; Maple syrup; Almonds;
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