Carnation Maple Muffins Recipes

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

MORNING MAPLE MUFFINS

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.

CARNATION MAPLE MUFFINS

Steps:

• Combine flour, sugar, baking powder and salt.
• Cut in shortening until mixture resembles coarse crumbs.
• Stir in oats.
• Mix evaporated milk, maple syrup and egg.
• Add to dry ingredients all at once; stir just until moistened.
• Fill greased medium muffin cups 2/3 full.
• Bake in hot oven (400F) 20 to 25 minutes.
• Remove from pans immediately.
• Serve warm or at room temperature.

CRANBERRY MAPLE MUFFINS

Steps:

• Preheat oven to 375ºF.
• Grease a 12-cup muffin tin.
• Topping:.
• Combine flour, brown sugar, and cinnamon.
• Work butter into the dry ingredients until butter is the size of small peas.
• Stir in oats and set aside.
• Batter:.
• Mix milk, oil, egg and maple extract in a separate bowl.
• Add liquid ingredients to dry, mixing just until dry ingredients are moist.
• Stir in cranberries and walnuts.
• Fill each muffin cup 2/3 of the way full with batter.
• Sprinkle topping evenly over each muffin.
• Bake for 25 minutes or until golden brown.
• Cool 5 minutes in pan; remove to a wire rack to cool completely.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Stir together the dry ingredients.
• Add butter and blend well.
• Add egg, maple syrup and milk.
• Stir until well blended (do not over beat).
• Fill greased muffin tins about ½ full.
• Bake for 20-25 minutes.

MAPLE OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease bottoms only of 12 muffin cups or line with paper baking cups.
• In large bowl, combine oats and milk; let stand 5 minutes.
• Add syrup, butter and egg; blend well.
• Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
• Fill greased muffin cups 2/3 full.
• Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
• Remove immediately from pan. Serve warm.
• Note: For mini muffins, bake 8-10 minutes or until done.

RAISIN MAPLE MUFFINS

Steps:

• Preheat oven to 375.
• Line a muffin pan with paper baking cups.
• In a large bowl combine the flour, brown sugar, baking powder, cinnamon, nutmeg and salt.
• In another bowl combine the milk, melted butter, syrup and egg.
• Stir into the dry ingredients just until moistened.
• Fold in the raisins.
• Pour the batter into the muffin cups and sprinkle the tops with light brown sugar.
• Bake 30-35 minutes or until done. Cool 5 minutes before removing from pan.