Friday, March 18, 2011

Maple Spice Muffins

Maple Spice Muffins-From Doubly Delicious by Jessica Seinfeld

Nonstick cooking spray
1/4 cup trans-fat-free soft tub margarine spread
1/2 cup pure maple syrup 
1 (6 oz) container of low-fat lemon yogurt
1/2 cup nonfat sour cream (I just put plain yogurt in for this)
1 large egg
1 large carrot, washed and grated
1 small apple, grated
1/2 cup raisins
1 cup all purpose flour
1 cup whole wheat pastry flour (I just did 2 cups of whole wheat pastry flour and took out the all purpose.  It was still great)
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ground clove
1/4 tsp. salt

preheat oven to 350 degrees.  Spray 12-cup muffin tin with cooking spray or line with paper cups.  In a large bowl, stir the margarine, maple syrup, yogurt, sour cream, egg, carrot, apple and raisins, breaking up the margarine with a spoon.  Sprinkle the 2 types of flour, baking soda, powder, cinnamon, allspice, clove and salt over the margarine mixture.  Stir until just combined, but don't overmix-the batter is supposed to be lumpy.  Divide the batter among the muffin cups.  I can get a full dozen mini muffins and a full dozen full sized muffins out of this batter.  The mini muffins bake for about 10 minutes.  Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20-25 minutes.  Turn muffins out onto a rack to cool.  Store in an airtight container at room temperature for up to two days, or wrap individually and freeze for up to 1 month.

Jocelyn can eat all-literally ALL-of the mini muffins in one day (all 24 pounds of her), and I always have to make a double batch because in Cory's words, "They're Addicting!" and I feel good about them because they have a lot of good stuff in them.  I get requests for these almost weekly.


  1. So does pure maple sugar count as a non-refined sugar? I guess the word "pure," implies that, I just always thought of it as extremely high in sugar content... but I am guessing if you are making these for your Cory, that the body processes it alright? This recipe looks yumm!

  2. The only thing I know about Maple Syrup is that the darker it is and the grade that it is tells you how refined it is or how natural it is. Grade A is more refined than Grade B, C, etc. And subsequently, Grade B is more expensive than Grade A. It is more pure than white sugar (what isn't?), but it depends on what kind you get. Maybe some of you other gals will have more insight than I do, though.