Not exact matches
I made half a batch using 150g
of dates and only 1 scant tablespoon
of maple syrup,
because I felt like they'd be a
bit too sweet considering all those dates I had already put in!
The batter was a
bit dry / harder than I thought it would be and I had to bake it for longer — I used only about 1 / 3c
of oats
because the batter was so dry — not sure what I did so differently beyond the rice malt
syrup, which shouldn't have made a huge difference from the
maple syrup, surely?
We actually make our own
maple sugar quite a
bit because we make our own
maple syrup and therefor have plenty
of maple syrup around to use.
I modified the original recipe a
bit,
because that's what I do — but in this case, only a tiny
bit: I used
maple syrup in place
of honey, and I let the food processor mix in the coconut milk too.
These muffins are slightly crunchy
because of the cornmeal, fresh tasting from the raspberries and just a
bit sweet thanks to
maple syrup.
The magic begins by adding your fruit to a buttered baking pan and tossing with a
bit of maple syrup —
because we're using blackberries — a relatively neutral and tart fruit — I find this step essential.
But they are a
bit healthier and filling
because of the oatmeal and the
maple syrup.
I like enjoying these with a little
bit of maple syrup and some smoked wild salmon, for extra protein and omega 3s, and
because the combo just tastes ah - mazing!
- Coconut oil instead
of butter - Honey instead
of maple syrup, just
because I was out
of syrup - Coconut sugar instead
of brown sugar and granulated sugar - Made 24 mini-muffins, plus three donut rings - The mini-muffins were a
bit more moist than the donut rings, but the rings still turned out really well.