Marvellous Maple Muffins – Thermomix & regular methods

Marvellous Maple Muffins

With school back I had to find my baking mojo again to have some snacks for the lunch boxes and afternoon tea. My mojo had taken an even longer holiday than the rest of us! I eased into it with my trusty Banana Bread (which is actually a really good one) and now I’ve attempted these Marvellous Maple Muffins which got the tick of approval from both my lunch box critics, happy days!

Maple Muffins

These are refined sugar free with the Maple Syrup adding the sweetness and you can also make them with a gluten free flour if you need to – I did and they still taste great.

I’ll give you the regular method first but you can scroll on down for the printable Thermomix version. This makes 12 muffins and they can be frozen for up to 3 months, wrapped in cling film or in a zip lock bag.

What you need: 

1  1/2 C (180g) plain flour ( I used GF)

1/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

125 g unsalted butter, room temperature, roughly chopped

3/4 C (210g) Maple Syrup

3 eggs

1/2 C sour cream

What you do:

Preheat the oven to 160 degrees and line a 12 cup muffin pan with patty cases

In an electric mixer beat the butter until pale & fluffy, while the beaters are spinning add the maple syrup & one egg at a time until all combined

Remove the bowl from the mixer and sift in the flour, baking soda & salt and gently fold through

Add the sour cream and combine

Pour the batter into the patty cases (until they are about 3/4 full)

Bake in the oven for 30 – 40 minutes or until an inserted tooth pick comes out clean

Cool in the pan for a few minutes then turn out onto a cooling rack to cool completely although they are delicious still warm from the oven too!

Enjoy!

Maple Muffins

Now for the Thermomix version

Marvellous Maple Muffins – Thermomix

Makes 12 muffins

Ingredients

  • 180 g plain flour (I used GF)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 125 g unsalted butter, roughly chopped
  • 210 g maple syrup
  • 3 eggs
  • 100g sour cream

Instructions

  1. Preheat oven to 160 and line a 12 hole muffin tin with patty cases
  2. Put the butter in the TM bowl and beat Speed 4 / 10 seconds, scrape sides
  3. Add the maple syrup & eggs and mix again Speed 4 / 10 seconds
  4. Add the flour, baking soda, powder & salt and combine Reverse / speed 4 / 2 seconds
  5. Add the sour cream Reverse / Speed 3 / 5 seconds
  6. Pour the batter into the prepared patty cases (3/4 full)
  7. Bake in the oven for 30 - 40 minutes (until an inserted skewer comes out clean)
  8. Cool the muffins in the pan for a few minutes and then turn out onto a cooling rack to cool completely (although they are very yummy warm)
  9. Enjoy!

Can be frozen

http://www.boiledeggsandsoldiers.com/2017/02/marvellous-maple-muffins/

If you are a maple syrup fan you may like to try these Banana Maple Muffins, Coconut Maple Bananas, Apple, Oat & Maple Muffins, Maple & Soy Ocean Trout

Marvellous Maple Muffins

What’s your favourite muffin? Are you a maple fan? 

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