Maple-Flavored Muffins

Brynie Greisman Recipe By
  • Cook & Prep: 40 m
  • Serving: 14
  • Contains:

By Brynie Greisman, originally appeared in Family Table by Mishpacha We’ve just celebrated our tenth anniversary at Tasty Lo-fat Creations, where we sell whole wheat, low-fat muffins, biscotti, cakes, and desserts. This is the latest addition to our menu and it’s just too good not to share with you all! The ingredients are basically staples in most kitchens. Enjoy it any time of day you need a pick-me-up and want something that’s good for you as well as satisfying and delightful. Freezes well, too.

Ingredients (19)

Main ingredients

Topping

Start Cooking

Prepare the Muffins

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. In a large bowl, combine the flour, wheat germ, oat bran, brown sugar, baking powder, and salt.

  3. Make a well in the center. Add the wet ingredients: soy milk, oil, maple syrup, yogurt, egg, and extracts.

  4. Stir into the dry ingredients just until moistened.

  5. Fill muffin tins lined with paper three-fourths of the way full.

Variation:

Sour soy milk may be substituted for the yogurt (1/2 teaspoon vinegar in a 1/4 cup measuring cup. Fill to top with soy milk and let sit and curdle for a few minutes).

Prepare the Topping

  1. Combine all the ingredients in a small bowl until crumbly.

  2. Sprinkle over muffins.

  3. Bake for 20–22 minutes or until golden and ready. Let cool.

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