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Morning Maple Muffins

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband, who's not a muffin eater, likes these. —Elizabeth Talbot, Lexington, Kentucky

16 ServingsPrep/Total Time: 30 min.

Ingredients

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine the flour, brown sugar, baking powder and
salt. In another bowl, combine the milk, butter, syrup, sour cream,
egg and vanilla. Stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. For topping,
combine the flour, sugar, nuts and cinnamon; cut in butter until
crumbly. Sprinkle over batter.
Bake at 400° for 16-20 minutes or until a toothpick inserted near

2 of 2

Morning Maple Muffins (continued)

Directions (continued)

the center comes out clean. Cool for 5 minutes before removing from
pans to wire racks. Serve warm. Yield: 16 muffins.

Nutrition Facts: 1 muffin equals 212 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 211 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.