Rainy days call for warm muffins

Maple muffinsIt’s unanimous! Both my readers love food porn! So here’s some more of it.

These maple muffins really could not be any prettier if they tried, although my truly terrible digital camera is doing its best to obscure that fact. I worked from this recipe, except I subbed in maple sugar for the white sugar and replaced half the milk with maple syrup. (Tip: Use Grade B maple syrup in baking for its stronger flavor.) This sounds like a lot, but it’s very hard to get muffins to taste discernably maple-y, and these actually have a lovely light flavor. You may also be tempted, as I am, to sub butter for shortening whenever it’s called for, but that’s a mistake in this recipe. The flavorlessness of the shortening actually works in the muffins’ favor because it doesn’t overwhelm the maple.

Finally, if you’re in the market for a pastry blender, get this one.

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One Response

  1. I love maple and food porn, especially when they are combined. Thanks!

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