Maple Bran Muffins
Makes 12 glazed muffins
Ingredients
Muffins
- 2 eggs
- 1 cup sour cream
- 1 cup maple syrup
- 1 cup flour
- 1 tsp baking soda
- 1 cup crushed bran flakes
- ¾ cup chopped hazelnuts
- melted butter or nonstick cooking spray for muffin pan
Maple Butter Sauce
- 6 tbsp butter
- ⅔ cup maple syrup
Equipment
- hand mixer
- 12-cup muffin pan
How-to
Make Batter
- Preheat oven to 400º
- Grease muffin tins with melted butter or nonstick cooking spray and set aside
- Put the eggs in a large mixing bowl and beat briskly with a fork to break up the yolks
- Add the sour cream and 1 cup maple syrup. With a hand mixer, beat on low until well blended
- Combine flour, baking soda and bran flakes. Add to the egg mixture in two stages, beating on low until blended each time. Allow batter to sit 5 minutes to soften the bran flakes
Add Hazelnuts, Portion & Bake
- Fold in the hazelnuts and spoon the batter into prepared muffin tins, filling each cup three-quarters full
- Bake about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean
Make Maple Butter Sauce
- While muffins bake, heat a skillet on high
- Add 6 tbsp of butter and ⅔ cup maple syrup, stirring until the butter is melted and the mixture is blended
- Once blended, divide the mixture, half into a bowl, and half into a measuring cup
Glaze Muffins
- Remove the muffins from the oven. While still warm, loosen each from its cup, and lift out
- Place 1 generous tsp of the sauce in the bottom of each muffin cup. Dip the top of each muffin in the bowl of sauce, then return the muffins to the pan
- Let sit for about 15 minutes before serving
Note: To hold for later use, slip a plastic bag over the muffin pan, then wrap in foil or freezer paper and freeze. Reheat for several minutes in a preheated 350º oven before serving