December 17 - National Maple Syrup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple Almond Muffins
Categories: Muffins, Breads, Nuts
Yield: 12 Servings

MMMMM--------------------------MUFFINS-------------------------------
1 1/4 c Whole wheat pastry flour
1 c Whole wheat flour
2 ts Baking powder
1/4 ts Salt
1 1/4 c Milk
1/4 c Sunflower oil
1/4 c Maple syrup
1/2 ts Almond extract
1 Egg, beaten

MMMMM--------------------------FILLING-------------------------------
1/2 c Maple syrup
1/2 c Almonds; ground or fine
- chopped
6 tb Whole wheat pastry flour
2 ts Cinnamon
2 tb Butter; melted

These muffins have a maple almond filling in the center that
makes them very popular at the cafe. Some of the regular
customers would like us to make them every morning. They are
a bit more work than most muffins but are worth the extra
effort.

Preheat the oven to 400ºF/205ºC. Oil the muffin tins.

In a mixing bowl, mix together the flours, baking powder and
salt together.

In separate bowl, mix together the milk, oil, maple syrup,
almond extract, and the beaten egg.

FOR THE FILLING: In a bowl, stir together the maple syrup,
almonds, the 6 tablespoons of whole wheat pastry flour,
cinnamon, and melted butter.

Combine the dry ingredients with the wet and stir just until
moist. Put into the oiled muffins tins, making 3 layers:

1 tablespoon of the muffin batter
1 tablespoon of the maple almond filling
1 tablespoon of the muffin batter, spread over the maple almond
filling to cover it well

Bake in the preheated, 400ºF/205ºC oven for 20 minutes.

Makes 12 muffins.

Recipe: "Horn of the Moon Cookbook" by Ginny Callan --
Recipes from Vermont's Renowned Vegetarian Restaurant
Uncle Dirty Dave's Archives

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... Don't be afraid to take time to learn. -- Vera Wang

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