(6 servings)


2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
1/2 cup SF maple syrup
1 tsp. cinnamon
1 cup water

Mix all dry ingredients in large bowl.

Combine wet ingredients in a bowl and then mix well with dry ingredients. Do not overmix.

Pour into prepared muffin pans and bake at 375 for 20 to 25 minutes.

All this talk about muffins made me hungry for them. I made this recipe this morning but added a grated apple and about 1/2 cup pureed peaches (just give peach slices a whirl in the food processor) and it was very good. Nice and moist.

molly

Molly, THANK YOU for all these wonderful muffin recipes! I saved most of them to my recipe file because muffins are kid friendly food. And getting my kids to eat anything that is healthier than Pop Tarts and Eggo waffles is big step in the right direction! My 8 year old has noticed our turn towards "brown food" as she puts it. And that we don't have sugar in the house anymore. but they've not complained! I need to be able to make them something yummy every once in a while.

Thanks again!
Sam

You are most welcome Sam!

I cook for one. So when I make a batch of these I freeze them in individual ziplock bags. That way I can just pop one in the microwave when I want one.

Also kids love it when you put a surprise filling in these. Fill the muffin cup half full and drop in a spoonful of All-Fruit. Top it with another dollap of muffin batter and bake. My grandson likes his with a spoonful each of SF peanut butter and All-Fruit for PBJ Muffins.

When my kids were small I often grated up some carrot or zuccihini and stirred that into the batter. It makes the muffin nice and moist and gets a few more veggies in them.

molly