Maple-Pecan Spiced Muffins
Light, warmly spiced, and crunchy on top, these simple muffins are so easy to make you can toss them together for breakfast. There are a couple of key ingredients you'll need to have on hand: maple sugar and vanilla soy milk, both available at natural food stores.
canola oil for muffin tins
Maple-Pecan Streusel 1 cup all-purpose flour
1 cup cake flour
3 tablespoons maple sugar
1 teaspoon
baking powder 1/2 teaspoon
ground allspice 1/4 teaspoon
ground cardamom 1/4 teaspoon
salt 3/4 cup vanilla soy milk
3/4 cup maple syrup, plus 2 tablespoons
1/4 cup canola oil
2 tablespoons
pure vanilla extract 1 tablespoon unfiltered apple cider vinegar
Preheat the oven to 350 degrees and set the oven racks to the middle and top positions. Lightly brush the muffin tins with canola oil.
Make the Maple-Pecan Streusel and set aside.
Sift the dry ingredients together in a large bowl. Whisk the remaining ingredients together and gently fold into the dry ingredients until just mixed, being careful not to over-work the batter. Divide the batter into the muffin tins, filling them 2/3 full. Sprinkle 1 tablespoon of the streusel over each muffin.
Bake on the middle rack for 15 minutes. Rotate the pan, move to the top rack, and bake until the muffins are golden and the center springs back to the touch, about 10 minutes more. Allow the muffins to cool in the pan for about 10 minutes, then transfer to a cooling rack.
TIP: If you don't have cake flour, just use another cup of all-purpose flour. The muffins won't be as light, but they'll still be delicious.
As prepared, each serving contains 320 calories, 13g total fat, 0mg cholesterol, 130mg sodium, 48g total carbohydrate and 3g protein.
