One recent morning I was craving buttermilk pancakes with maple syrup, but was just too lazy to go through the process...enter these Maple Muffins! I appreciated this recipe, with a few modifications (hence 4 stars) - some of which were out of necessity, some out of preference. They were...
-I used brown sugar instead of white. I've been doing that with a lot of recipes recently for added flavor and moistness. I think it complimented the maple flavor, as well.
-I did not have shortening on hand, so used chilled butter in the same quantity. I will probably continue to use butter.
-Since I was craving buttermilk pancakes, I used buttermilk in place of regular milk, and it was fantastic (I'm sure coddled milk would work just as well).
-I used a Franz 9 Grain hot cereal in place of the rolled oats, but I'm sure either would be equally delicious.
-Finally, if you have non-stick muffin pans, do yourself a favor and give them a shot of non-stick spray and put the batter directly into the pan, foregoing paper muffin cups. The sugars in the batter carmalized a bit on the outside of the muffins and was amazing. This is one time you will not want to give the stumps to the homeless...
1 user found this review helpful
Jul. 5, 2012