Review: Maple and Maple Morning Glory Muffins

It’s stormy weather on both sides of the Atlantic – snow and rain mean that I’ve done a lot of snuggling up by the fire while my cat naps (the cutest napper on the face of the earth.)

Screen Shot 2016-02-13 at 12.44.36 PMBut February is a month for snuggling up (it’s all I can do to drag myself to the gym) and so I want cookbooks with warm, comforting favourites.  Katie Webster’s new cookbook,  Maple, is a perfect example of a wintery cookbook.  Probably because maple syrup is such a wintery ingredients (I have childhood memories of driving up to ski in Vermont and loading up on maple syrup and Ben & Jerrys ice cream), but it’s a cookbook that can best be described as cozy.  It’s also targeted at a variety of diets, and include recipes which would work for paleo, vegetarian or gluten free diets.  It also has a limited amount of granulated sugar, relying on maple syrup for sweetening and flavour.  If you’re obsessed with comforting, hearty bakes like I am, this is the perfect cookbook for a wintery February day.

maple-cookbook-600x720Maple Morning Glory Muffins (from Maple)

Ingredients:

145g plain flour

45g porridge oats

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon bicarbonate of soda

1/4 teaspoon allspice

2 eggs

160ml plain yogurt

160ml maple syrup

60ml canola oil

2 teaspoons vanilla extract

100g shredded carrots

60g nuts or seeds of your choice

60g raisins

IngredientsMix together flour, oats, bicarbonate of soda, cinnamon, baking powder and allspice.

Mix together flour, oats, bicarbonate of soda, cinnamon, baking powder and allspiceRoast the seeds.

Roast the seeds

Mix together the eggs and yogurt.

Mix together the eggs and yogurt

Mix in vanilla, maple syrup and canola oil.

Mix in vanilla, maple syrup and canola oil

Mix in dry ingredients.

Mix in dry ingredientsMix in carrots and seeds.

Mix in carrots and seedsPour batter into muffin tins liners. Sprinkle some oats on top.

Pour batter into muffin tins liners

Bake for about 30 minutes at 170C (the top should spring back when you touch it.)  Allow to cool, since these muffins can be served at any temperature.

Maple muffinsI received a copy to review from PGUK, but all opinions are my own.

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