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Tuesday, August 17, 2010

Nutty Maple Muffins

So this recipe was in my most recent copy of Simple & Delicious - it sounded good and I have this big counter hogging gorgeous Gloss Cinnamon Kitchen-Aid Mixer that doesn't get used nearly enough. So I picked up the  missing ingredients when I went to Publix over the weekend.

makes 1 1/2 dozen

1 egg
1 C (8oz) sour cream
1 C maple syrup
1/3 C canola oil
2 1/2 C Oatmeal Crisp Almond Cereal
1 1/3 C all-purpose flour
1/4 C brown sugar
1 tsp baking soda
2/3 C chopped pecans

In a large bowl, whisk egg, sour cream, syrup and oil; stir in cereal. Let stand for 5 minutes. In another large bowl, combine flour, brown sugar and baking soda. Stir in sour cream mixture just until moistened. Fold in pecans.

Fill greased or paper-lined muffin cups 2/3 full. Bake at 375 for 18-22 min or until they pass the toothpick test. Cool for 5 min before removing from the pan, then move to wire rack. Serve warm.

I make a mess when I bake...
egg, sour cream, syrup, oil and cereal
I was feeling patriotic...
Now I have the rest of a box of cereal to eat...
Into the oven....
Voila - Nutty Maple Muffins.

My thoughts...they stick to the paper cups really bad. The muffins are moist, but something isn't working for me. I think it might be the cereal. More specifically the thin sliced almonds that are in the cereal. They are slightly better the next day. I *might* make these again and trade out the cereal for chopped apples (because I happen to have a bag of apples laying on the table). I'm also curious how these would come out using fake maple syrup (like Mrs. Butterworth) vs. the real deal (brown maple flavored water LOL). Hmmmm....

Stay tuned for thoughts on the next (altered) batch.


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