I’m a big fan of muffins. These would be good for anyone cutting out processed sugar as maple syrup takes its place. Not a fan of walnuts? You won’t like these muffins. Sorry.
Adapted from The Muffin Baker’s Guide by Bruce Koffler
1 cup all-purpose flour
3/4 cup sprouted whole wheat pastry flour
1 T baking powder
1 t salt
1/4 t cinnamon
1/2 cup chopped toasted walnuts
1/2 cup butter
1/3 cup maple syrup
2/3 cup milk
1/2 t pancake syrup flavoring*
Preheat the oven to 425 degrees. Grease 12 regular muffin cups. In a large mixing bowl, combine the flours, baking powder, salt, and cinnamon. In a sauce pan, melt the butter over low heat. Remove from heat and stir in syrup and milk. Whisk in the egg and syrup flavoring. Combine the wet and the dry mixes. Gently fold in the walnuts. Divide between muffin cups. Bake for 12 to 15 minutes for until a toothpick inserted in the center comes out clean. Remove from muffin cups and cool on a wire rack.
*Pancake Syrup Flavoring
2 parts vanilla extract
1 part maple flavoring
Mix together. Store in a jar in the pantry.
Yield: 12 muffins