urn:lj:livejournal.com:atom1:carpentizzle carpentizzle carpentizzle 2009-04-06T15:23:01Z urn:lj:livejournal.com:atom1:carpentizzle:81451 2009-04-06T15:23:01Z 2009-04-06T15:23:01Z <a href="http://www.flickr.com/photos/sweetpotatoe/3416030028/" title="Maple Walnut Muffins by sweetpotatoe, on Flickr"><img src="http://farm4.static.flickr.com/3389/3416030028_c4119252b3.jpg" width="500" height="333" alt="Maple Walnut Muffins" /></a><br /><a name="cutid1"></a><br />Maple Walnut Muffins<br />Yields: 1 dozen (I got 16 muffins)<br /><br />1 1/2 cups all-purpose flour<br />1 1/2 cups rolled oats<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1 teaspoon cinnamon (I might use 2 tsps next time)<br />1 1/4 cups oat milk (I used almond milk)<br />3/4 cup maple syrup<br />3 tablespoons flaxseed meal<br />1/2 cup brown sugar<br />1 teaspoon vanilla<br />1 cup pecans pieces (walnuts)<br /><br />Preheat your oven to 400°F.<br /><br />In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, and cinnamon.<br /><br />In a separate bowl combine the milk substitute, maple syrup, flaxseed meal, brown sugar, and vanilla. Make a well in the dry ingredients, add the wet ingredients, and stir just to combine, then fold in walnuts. Distribute the batter into your muffin cups and bake for 15-20 minutes.<br /><br />Yum! The muffins are very light and have a moist, soft texture. The walnuts add a perfect nuttiness that compliment the maple syrup very nicely. Next time, I may add some maple extract to intensify the maple flavor.<br /><br /><br /><i>Reposted from my blog @ <a href="http://anotheronebitesthecrustblog.com!">http://anotheronebitesthecrustblog.com!</a></i>