Monday, December 19, 2016

Maple Corn Muffins with Maple Butter | Eggless Baking

Winter baking is my favorite! Fragrant bakes, cozy home, and big appetites. Last week I made Orange and Cranberry Loafs with dried cranberries and fresh orange pieces! They were for sharing - I made 10 loafs and my home was redolent with the smell of citrus!! The recipe is coming up soon on the blog. But today, I am sharing a recipe for Maple Corn Muffins with Maple Butter.

I have been planning on making these muffins for some time now, but it took time as I was working on a recipe that would yield super soft, moist, yet flavorful muffins. I think I finally have it. We made them for breakfast this morning and they were - Oh So Gooooood! Drizzled with home made maple butter, they disappeared in no time at all. I had to bake a second batch just to get the photographs for this post.

2/3 cup all  purpose flour
1/4 cup yellow corn meal
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup + 2 tbsp yogurt
1/4 cup whole milk
1/4 cup sour cream
1/4 cup maple syrup
1/8 cup sugar
1/4 cup cooking oil

  1. Whisk together all the dry ingredients in a large mixing bowl.
  2. Blend the wet ingredients together.
  3. Add the wet ingredients to the dry ingredients.
  4. Mix well.
  5. Scoop into muffin pans.
  6. Bake in a preheated 350 F Oven fr 22-28 minutes.
  7. Remove, cool for 5 minutes. Enjoy warm with maple butter.
Good to Know
  • This recipe makes 6 regular size muffins.
  • They are amazing eaten warm out of the oven with maple butter.
Vegetarian Recipe, Egg Free Recipe, Nut Free Recipe

Like this recipe. Tried it. Leave me a comment:)

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