Marvelous Maple Muffins

I created this recipe yesterday morning.  Scott ate about 6 of the mini muffins before I moved them out of his reach.  Kaylee only ate one and left for school.  When she came home, she said, “I have a confession to make.  I didn’t like those muffins.”  It’s rare for a member of my family to not like a recipe or to admit to not liking a recipe, and I guess she had to shore up her decision to tell me (which is silly, but I love her.)  A few minutes later, I walked into the kitchen and she was shoving 2 mini muffins into her mouth while talking on a 3-way call with a couple of friends.  She saw me and swallowed and said, “I love them with butter.  Wow.  These are so good!”

2 cups whole wheat flour
¼ cup brown sugar
1 TBS baking powder
½ tsp Kosher salt
¼ cup coconut oil
1 egg
½ cup real maple syrup
½ cup milk

bowl
whisk
wooden spoon
muffin tin

Either line the muffin tin with paper, or lightly grease it.

Preheat the oven to 400° degrees F.

Mix the dry ingredients.  Make a well in the middle and add the coconut oil, egg, syrup, and milk.  Using the whisk, whisk just until all of the wet ingredients and coconut oil are incorporated into the dry ingredients.

Fill the muffin cups ⅔ full.  Bake 20 to 25 minutes or until golden brown.  (I made mini-muffins and baked them for about 12 minutes.)

Serve with butter.  :)

12 muffins or 24 mini muffins

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High in manganese No Trans Fats
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Do not use fake syrup.

You can use any grade of maple syrup.  No need to use AAA.  In fact, B may give it a richer flavor and will save you pennies at the store.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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