Maple Syrup Muffins

Maple Syrup Muffins


2 people made this

High in fibre, moist, light and simple to make - maple syrup muffins with apple and wholemeal flour. A fabulous muffin for morning tea. Use golden syrup if you don't have maple.


Serves: 12 

  • 2 cups (250g) wholemeal flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup soft brown sugar
  • 1 egg
  • 3/4 cup (190ml) skim milk
  • 1/4 cup ( 60ml) vegetable oil
  • 1/4 cup (90g) maple syrup
  • 1 cup finely chopped apples

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 190 degrees C.
  2. Lightly grease one 12-cup muffin tin - or fill with patty cups/muffin cases.
  3. In a small bowl lightly beat the egg.
  4. In a separate bowl mix dry ingredients thoroughly.
  5. In another, mix the wet ingredients and fruit. Gently fold in egg, then add to the dry ingredients.
  6. Stir until just moistened. Batter will be lumpy; don't over mix.
  7. Fill the muffin cups two-thirds full.
  8. Bake about 20 minutes or until lightly browned and/or a toothpick inserted into the middle of a muffin comes out clean.

Add more fibre

Add more fibre and extra taste by using 1 cup of wholemeal flour, and 1 cup of oat bran - it gives a lush nutty texture and flavour. Or just sprinkle some oat bran on the top before putting in the oven.

Make them Dairy-Free

use rice or soy mil;k instead of cow's milk.

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Reviews (1)


Great for school/work lunches - very nice and not as sweet as you'd think. - 25 Feb 2011

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