Categories: Breakfast, Muffins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup pure maple syrup (preferably Grade A dark amber)
• 3 tablespoons maple sugar (found in gourmet or specialty food stores)
• 3/4 cup milk
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon apple cider vinegar

Directions

1. Position rack in center of oven; preheat oven to 400°F.

2. Spray muffin tray indentations and rims w/ cooking spray.

3. In a bowl, whisk the flour, baking powder, and salt together; set aside.

4. In a bigger bowl, whisk the eggs until lightly beaten; whisk in the maple syrup and maple sugar; continue whisking until thick and pale brown, about 1 minute.

5. Whisk in the milk, melted butter, vanilla, and vinegar.

6. Use a wooden spoon to stir in the flour mixture until moistened.

7. Fill prepared muffin tins ¾ full; bake for 20 minutes or until muffins are golden with rounded, cracked tops; pick in the center should come out with a crumb or two attached.

8. Set pan in a wire rack to cool 10 minutes; gently rock each muffin back and forth to release and remove it from the tin; cool for 5 minutes on the rack.

9. *Granola Maple Muffins—sprinkle 2 teaspoons granola on top of each muffin before baking.

10. *Maple Rum Currant Muffins—omit the vinegar; add 1 teaspoon rum extract with the vanilla; mix ½ cup dried currants in with the maple syrup; proceed as directed.

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