Walnut and Maple Syrup Muffins

September 02, 2015

We are entering into the second week of kindergarten for my youngest.  He's doing really well.  Excited, tired and starving when he gets home, but, doing really well the rest of the day. Taking the bus, eating hot lunch at school (sometimes,the one day he hated the lunch and only had chocolate milk for lunch..ugh) and being an all around big kid.  *sniff*  Makes me a little sad.  My last kindergarten.

Of course, on the plus side, my house is so quiet during the day, it's down right scary. Mind you, I'm still homeschooling 4 more kids.   Yeah.  Let's just say my 5 year old is my "boisterous" one.  OK, he's just a loud kid.  But, I miss him a ton each day and can't wait to see him every afternoon.




These muffins could definitely be an easy back to school breakfast.  They taste great and are perfect for a quick bite in the morning.   I dusted ours with a little brown sugar, but, it's totally optional.  The walnuts and maple syrup give them a sweet taste that work lovely together.

Speaking of back to school, have you checked out my new post at Community Table?  It's a helpful, collection of ideas for your back to school breakfast menu.  Lots of great stuff to check out..don't miss it.



Walnut and Maple Syrup Muffins

by Table for Seven
Ingredients (12-14 muffins)
  • 2 cups flour
  • 1/2 cup packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1 egg
  • 1/4 cup plain Greek yogurt
  • 1 tsp vanilla
FOR TOPPING
  • 1/4 cup chopped walnuts
  • brown sugar, optional
Instructions
Preheat oven to 400 degrees. Spray 12 count muffin pan with cooking spray or line with muffin papers.
In a bowl, whisk together, flour, baking powder and salt. Set aside.
In a mixing bowl, beat together butter, sugar and egg. Add in yogurt, milk and syrup. Continue mixing until combined.
Add the dry ingredients into wet ingredients gradually and mix until fully combined.
Pour batter into prepared pan. Filling each about 2/3 full.
Sprinkle with walnuts and if desired, sprinkle with brown sugar.
Bake for 20-25 minutes or until knife inserted comes out clean.
Let muffins sit for 5-10 minutes before removing from pan.
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