Here’s a confession guaranteed to get me disowned by any Canadians that may have once loved me: At our house, we use Aunt Jemima Butter Lite syrup on waffles and pancakes and French toast. In fact, on anything that would normally require maple syrup. Truth is, I’ve never done a side-by-side taste comparison with the real thing because we love our Aunt Jemima. It's one of things I've hauled in great quantities to the various countries we've lived over the last 26 years. It tastes like home. It’s sweet but not too sweet, and that added butter flavor (Yeah, I know it doesn’t have real butter and the flavoring will probably be found to cause horrible cell mutations someday but for now, we are blissful in our ignorance.) makes adding butter optional. If anyone wants to give me a bottle of the real stuff, I promise to keep an open mind and perform a blindfolded taste test. But just know that until then, when I say “maple,” I really mean Aunt Jemima Butter Lite. Feel free to substitute your favorite syrup.
2 cups or 250g flour
1/2 cup, packed, or 100g dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup or 120ml milk
1/3 cup browned butter, at room temperature (Start with 7 tablespoons or 100g of butter and follow these easy instructions.)
3/4 cup or 180ml maple syrup
1 large egg
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it thoroughly or spraying with non-stick spray or lining it with paper muffin cups.
In a large bowl, mix together the flour, brown sugar, baking powder and salt and stir well.
In another bowl, whisk together the milk, browned butter, syrup and egg.
Pour your wet ingredients into the dry ingredients and fold them together until just mixed.
Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a rack for a few minutes and then remove the muffins to cool completely.
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