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Oatmeal Maple Syrup Muffins
SUBMITTED BY:
MY2GRLS
PHOTO BY:
SHEWETT
"A sweet, yummy, muffin! Try it with real maple syrup if you get a chance but any maple flavor syrup will do! You may also add 1/2 cup of chopped walnuts to this recipe if you wish."
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
Original recipe yield 1 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, softened
1/2 cup dark brown sugar
1/2 cup real maple syrup
1 egg
1 teaspoon vanilla extract
1/2 cup half-and-half
1 cup all-purpose flour
1 cup quick cooking oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together butter and brown sugar. Beat in maple syrup, egg, cream and vanilla.
In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture just long enough to incorporate. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.
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REVIEWS
Reviewed on Apr. 16, 2007 by
SHEWETT
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SHEWETT
Apr. 16, 2007
Very good! First thing I did was get my liquid ingredients together, to soak my oats. I added only 1/2 tsp of salt. The only problem was I didn't hear my timer go off at 15 minutes so they cooked a little longer, but not much, because the didn't burn. They did sink in on the tops, but were still tasty!
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2 users found this review helpful
Very good! First thing I did was get my liquid ingredients together, to soak my oats. I...
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Reviewed on Jan. 6, 2006 by CHAMMI
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CHAMMI
Jan. 6, 2006
I made the following substitutions: blackberry honey for syrup, fat-free sour cream for half-and-half, whole wheat flour for all-purpose, light brown sugar for dark. I cut the salt to about 1/8 tsp and mixed the oats into the liquid ingredients to soak before combining the dry components. Because my oven runs hot, I baked slightly below 375. I used Wilton silicone muffin pans (pre-greased) and baked for about 16 minutes. The resulting muffins were delicious: moist and sweet. The tops were a bit flat, so I'll try more baking powder next time. Once properly cooled, my batch was not unusually crumbly--in fact, they hold together quite well. Soaking the oats must be the secret. I'll bet they'd be great with shredded carrot added.
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2 users found this review helpful
I made the following substitutions: blackberry honey for syrup, fat-free sour cream for...
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Reviewed on Oct. 24, 2005 by
Renee
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Renee
Oct. 24, 2005
First let me say that this recipe is an inflated cookie. It is sweet and has a crunchy top. It does fall completely apart. The flavor is nice. It's just not what I'm looking for.
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2 users found this review helpful
First let me say that this recipe is an inflated cookie. It is sweet and has a crunchy top. ...
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Reviewed on Dec. 1, 2003 by WILMA_COOK
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WILMA_COOK
Dec. 1, 2003
My children absoluty love these muffins. They eat them for breakfast every morning. I used regular maple syrup and not real maple. I also used 2% milk, and so far I have not had a problem with them falling apart. Also, if you haven't already, add walnuts.
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2 users found this review helpful
My children absoluty love these muffins. They eat them for breakfast every morning. I used...
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Reviewed on Nov. 2, 2003 by MCBINDI
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MCBINDI
Nov. 2, 2003
Terrific! I made these healthier by substituting wholewheat flour for all-purpose, and using skim milk instead of half and half. The walnuts are a must!
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2 users found this review helpful
Terrific! I made these healthier by substituting wholewheat flour for all-purpose, and using...
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Reviewed on Apr. 13, 2006 by Freya
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Freya
Apr. 13, 2006
This turned out really good for me. They were a little flat but tasted good. I used low fat yogurt instead of cream b/c that's what I had. I also added some grated carrots. These did not crumble on me like some of the other reviewers. thanks
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1 user found this review helpful
This turned out really good for me. They were a little flat but tasted good. I used low fat...
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Reviewed on Dec. 17, 2005 by
TABLESPOON
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TABLESPOON
Dec. 17, 2005
Great flavour and texture! This is one recipe using maple syrup where you can actually taste the maple. I substituted 1/2 cup plain lowfat yogurt for the cream as another reviewer did, with great success. I also added about 1/2 cup frozen blueberries and raspberries.
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1 user found this review helpful
Great flavour and texture! This is one recipe using maple syrup where you can actually taste...
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Reviewed on Dec. 31, 2004 by
WildRose
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WildRose
Dec. 31, 2004
These muffins just didn't turn out. It was the first time my muffin pan over-flowed, causing a big mess on the bottom of my oven. The flavour however was very good.
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1 user found this review helpful
These muffins just didn't turn out. It was the first time my muffin pan over-flowed, causing...
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Reviewed on Oct. 14, 2004 by XMASCOOKEE
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XMASCOOKEE
Oct. 14, 2004
These muffins are sooooo good and incredibly easy to make! I didn't have half and half so I used vanilla soy milk and they turned out really well. Using real maple syrup makes a huge difference. Thanks for this recipe! I'll be making it a lot.
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1 user found this review helpful
These muffins are sooooo good and incredibly easy to make! I didn't have half and half so I...
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Reviewed on Mar. 10, 2004 by FFQUEEN
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FFQUEEN
Mar. 10, 2004
These were fabulous! Used margarine instead of butter (and minus about 2 tablespoons), and didn't have any half/half so I substituted 1/2 cup of fat-free plain yogurt. Very delicioius, kept together great, and very moist! A+++
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1 user found this review helpful
These were fabulous! Used margarine instead of butter (and minus about 2 tablespoons), and...
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