Bakers Journal

Features Cakes Recipes
Bakers Formula: Jan/Feb 2011


January 28, 2011
By Brandi Cowen


Topics

Spring might not be in the air just yet, but rest assured, it’s on its
way. Soon the maple sap will flow and the annual harvest of this sweet
Canadian treat will be underway.  This maple carrot muffin recipe offers
just one idea to incorporate the rich flavour of maple into your
baking.

Spring might not be in the air just yet, but rest assured, it’s on its way. Soon the maple sap will flow and the annual harvest of this sweet Canadian treat will be underway.  This maple carrot muffin recipe offers just one idea to incorporate the rich flavour of maple into your baking.

MapleCarrotMuffins
Maple syrup can add healthful nutrients and local flavour to your baking. These tasty muffins combine the delectable sweetness of maple and carrots for an enjoyably nutritious snack. Try baking a batch up in tribute to maple syrup, an iconic Canadian flavour.


MAPLE CARROT MUFFINS

INGREDIENTS
50 ml (1/4 cup) butter or margarine
1 egg
175 ml (3/4 cup) maple syrup
250 ml (1 cup) milk
250 ml (1 cup) grated carrots
250 ml (1 cup) rolled oats
300 ml (1 1/4 cup) flour
15 ml (1 tbsp) baking powder
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) allspice

INSTRUCTIONS

  1. Beat butter, egg and syrup. Add milk, carrots and oats, and blend well.
  2. Sift flour, baking powder, salt and allspice together. Add to the butter mixture.
  3. Fill muffin cups three-quaters full. Bake at 200 C (400 F) for 20-30 minutes.

Makes 12 muffins.

Recipe courtesy of the Maple Producers’ Association of Nova Scotia. www.novascotiamaplesyrup.com


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