I love the flavor of maple and I love baking with it. This recipe appealed to me but I immediately noticed it had salt overload, so I reduced it by half. Also, tho’ I always bake with boldly flavored Grade B maple syrup, I wanted to ensure bold maple flavor, so I omitted the cinnamon and added 1 tsp. of maple extract. As I mixed up the batter, I was concerned – it was curdly, although it did correct once I added the dry ingredients. I was again concerned as they were baking - flat, spreading into “muffin tops” rather than rising into a rounded dome, and caving in the center. I often notice this feature in coffee houses and bakeries, so maybe that’s considered okay, but it doesn’t appeal to me. I prettied them up with an additional layer of maple flavor by brushing on more maple syrup I had reduced to a thick consistency onto the baked muffins. So now I’m ready for the taste test. First of all, my caved in muffin (which I cleverly tried to disguise with a sugar acorn decoration) fell apart into a plate full of cakey crumbs! Moist crumbs tho,’ so I’ll give it that anyway. And for all the maple in these muffins – the Grade B syrup, the maple extract and the glaze of concentrated maple syrup, they weren’t very maple-y at all. The taste was ok, oat muffin-like and not too sweet, but I have a rule for myself and my baking. If I don’t feel confident giving something away (mostly for pride reasons), the recipe is a failure for me. I will not give these away.
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I love the flavor of maple and I love baking with it. This recipe appealed to me but I...