MAPLE MILK RECIPES

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MORNING MAPLE MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Morning Maple Muffins Recipe: How to Make It - Taste of Home image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don’t have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband—who doesn’t normally like muffins—likes these. —Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories     Breakfast    Brunch    Snacks

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 16 muffins.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
    Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 212 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 30g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY - BBC GOOD FOOD



Roast parsnips with maple syrup & rosemary - BBC Good Food image

Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish

Provided by Sara Buenfeld

Categories     Side dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 6

1kg parsnips (around 15cm in length), peeled
4 tsp plain flour
4 tsp olive or rapeseed oil
4 tsp maple syrup
rosemary sprigs, leaves only, chopped
flaky sea salt

Steps:

  • Halve the parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
  • Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

Nutrition Facts : Calories 116 calories, FatContent 1 grams fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 8 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium

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