It is that time, towards the end of Winter and before Spring has actually arrived, that is known as maple sugaring time. Most of the maple syrup produced in the USA comes from New England. Trees being tapped for their sap was a common sight everywhere we went when we lived in New England and visiting a sap house was an annual outing for us. And no matter how many times we took the tour and watched the demonstration of collecting the sap and boiling it down to make syrup, I always learned something new about the process.
When the pandemic hit and I had more time at home on my hands, I started taking online classes. Many of them had to do with my volunteer work at an arboretum, more specifically about the plants and trees in natural areas and how to identify them. I used to think it was impossible to identify a tree in winter, without leaves, flowers, or fruit on it. I now know it is possible to identify a tree in winter based on the shape of the tree, its bark, and its buds. It is a bit difficult, though, and I’m not very proficient – yet. That said, I have learned some things about maple trees that help me identify them in this transitional stage, when there are no leaves or flowers present. Right now the leaf and flower buds are starting to swell. That means the maple trees are coming out of their winter dormancy and the sap is flowing. It is maple sugaring time! And time to start sharing our favorite recipes that use maple syrup. This one is a muffin recipe for quick & delicious breakfasts or a tasty snack.
Maple Oatmeal Muffins
Maple Oatmeal Muffins (adapted from midwestliving.com) Total Time: 45 minutes, Prep Time: 15 minutes, Cool: 10 minutes, Bake Time: 15 minutes, Yield: 12 muffins
Ingredients:
- 1 cup quick-cooking or regular rolled oats
- 1/2 cup milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup pure maple syrup
- 1/4 cup butter, melted
- 1 egg, lightly beaten
- 1/2 cup chopped pecans or walnuts
Directions:
Grease (or line with paper baking cups) twelve 2-1/2-inch muffin cups and set the tin aside. Preheat the oven to 400º F.
In a medium bowl, combine the oats and milk and let it stand for 5 minutes.
Combine the oats and the milk.
In a large bowl, combine the flour, baking powder, salt, and cinnamon.
Combine the dry ingredients.
Stir the maple syrup, melted butter, and egg into the oat mixture.
Add the maple syrup, melted butter, and egg to the oat mixture.
Make a well in center of flour mixture and add the egg mixture to it all at once. Stir just until moistened. The batter will be lumpy.
Combine the wet & dry ingredients, just until mixed.
Fold half of the nuts into the batter.
Fold the nuts into the batter.
Spoon the batter into the prepared muffin cups, filling each one two-thirds of the way full.
Fill the muffins cups with the batter.
Sprinkle each one with the remaining nuts.
Add the remaining nuts to the muffins.
Bake the muffins in the preheated oven for 15 to 18 minutes or until the tops are golden and a wooden toothpick inserted in the center of the muffins comes out clean. Cool them in the pan on a wire rack for 10 minutes.
Cool the muffins in the tin for 10 minutes.
Remove the muffins from the tin and serve warm, if desired. Store them in an airtight container for up to 5 days.
The maple syrup shines through in these muffins!
I’m off to identify some maple trees! ~Linda
Maple Oatmeal Muffins (adapted from midwestliving.com) Total Time: 45 minutes, Prep Time: 15 minutes, Cool: 10 minutes, Bake Time: 15 minutes, Yield: 12 muffins
Ingredients:
- 1 cup quick-cooking or regular rolled oats
- 1/2 cup milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup pure maple syrup
- 1/4 cup butter, melted
- 1 egg, lightly beaten
- 1/2 cup chopped pecans or walnuts
Directions:
Grease (or line with paper baking cups) twelve 2-1/2-inch muffin cups and set the tin aside. Preheat the oven to 400º F.
In a medium bowl, combine the oats and milk and let it stand for 5 minutes. In a large bowl, combine the flour, baking powder, salt, and cinnamon. Stir the maple syrup, melted butter, and egg into the oat mixture.
Make a well in center of flour mixture and add the egg mixture to it all at once. Stir just until moistened. The batter will be lumpy. Fold half of the nuts into the batter.
Spoon the batter into the prepared muffin cups, filling each one two-thirds of the way full. Sprinkle each one with the remaining nuts. Bake the muffins in the preheated oven for 15 to 18 minutes or until the tops are golden and a wooden toothpick inserted in the center of the muffins comes out clean. Cool them in the pan on a wire rack for 10 minutes. Remove the muffins from the tin and serve warm, if desired. Store them in an airtight container for up to 5 days.