Sunday, April 11, 2010

Sasha's Kitchen: Maple Walnut Muffins for the Perfect Brunch



Muffins make for the perfect weekend breakfast.  If you make a good muffin recipe, it should be relatively quick and easy to make, and the muffins should disappear quickly.  For this recipe, I adapted the original recipe from my new Vermont cookbook to make it a bit healthier, using Canola Oil, rather than butter.  I also adapted the recipe to incorporate skim milk, rather than whole milk.  The end result was a delicious maple walnut muffin that was a scrumptious breakfast treat, and a healthy muffin that you can enjoy eating several of without too much guilt (not that there's any guilt here).

I recommend serving the muffins with a little bit of softened butter, or perhaps even a bit of whipped cream.  The maple adds a lovely (but not overpowering) sweetness to the muffins, while the walnuts are the perfect complement and add a nice element of texture.  This probably goes without saying, but the recipe is dependent on the quality of the maple syrup that you use for the flavor, so I recommend using the best local Vermont or Quebec maple syrup that you can get your hands on.



Maple Walnut Muffins (Loosely adapted from the cookbook, Dishing Up Vermont)
2 cups flour
2/3 cup high-quality Maple Syrup (I used Brad's Organic Maple Syrup, named after my husband!)
1 T baking powder
1/2 tsp salt
1 egg
1 cup skim milk
 7 T canola oil
1/2 cup granulated sugar (the original recipe called for maple sugar, which I didn't have access to)
2/3 cup chopped walnuts

Preheat the oven to 350.  Grease a silicon muffin tin.  I made a total of 13 muffins.  Mix the dry ingredients (including the sugar) in a bowl.  In a separate bowl, whisk the egg, canola oil and maple syrup.  Combine the two mixtures, alternatively also adding the milk, until all of the ingredients are fully combined.  Chop the walnuts and fold in gently with a spatula.  Fill the muffin tins and bake for about 20 minutes.  Allow to cool before removing from the muffin molds.

These really are perfect for brunch - despite the maple syrup, they are not overly sweet and have the perfect organic fresh New England flavor.  And, they are healthy too!


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2 comments:

  1. I like that you've used only one egg and replaced the butter with canola oil - this makes a treat that my mum can freely have and the maple and walnut combination is lovely!

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