Maple Oat Pecan Muffins

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Breakfast just seems more like breakfast when maple syrup is involved! And as fall approaches, I like to use maple syrup in my recipes. These muffins have pure maple syrup in them and oatmeal is also an ingredient, so I like to think they’re a little healthy, too! :)  Chopped pecans also give these muffins a hearty texture and flavor. They’re topped with a very thick maple glaze, but you can leave the glaze off if you want…if you make them without the glaze, I recommend serving them warm with butter! These are just the thing for a fall breakfast or brunch!

MAPLE OAT PECAN MUFFINS by NancyC

Makes 20 muffins

  • 2 cups quick-cooking oats
  • 1 cup milk
  • 2 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 1/2 cups pure maple syrup
  • 1/2 cup  (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup pecans, coarsely chopped
  • Maple Syrup Glaze (recipe below)

Pre heat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups. In medium bowl, combine oats and milk; let stand for 5 minutes.

In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg; set aside.

Going back to the medium bowl, stir the maple syrup, melted butter, and egg into the oat-and-milk mixture. Then add all of this mixture to the flour mixture in the large bowl. Stir just until moistened, then fold the chopped pecans into the batter.

Spoon batter into the lined muffin cups, about 3/4 full. Bake for 15 minutes, or until toothpick inserted in centers comes out clean or almost clean. Cool in pan for 5 minutes, then remove muffins from pan onto a wire rack. Either serve muffins warm without adding the glaze, or let them cool completely and then top with the Maple Syrup Glaze.

MAPLE SYRUP GLAZE

  • 1 1/4 cup powdered sugar
  • 1 Tablespoon maple syrup
  • 1 Tablespoon milk
  • pecan halves for garnish (optional)

Mix all ingredients together, blending well. This is a thick glaze–almost a frosting–if you want a thinner glaze, you can add more milk and maple syrup. Use a small spoon to add the glaze over each muffin top, then add a pecan half on top, if desired. Let the glaze set and serve.

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You can serve these muffins with the glaze and a pecan on top, or with just the glaze, or no glaze at all…whatever way you like best!

The pure maple syrup gives these muffins a wonderful flavor and sweetness! Do you use maple syrup as a sweetener in any recipes?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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Banana-Zucchini Bread

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If you imagined what Banana-Zucchini Bread would be like, you’d probably guess that it would be moist, because it has both zucchini and bananas in it, after all. And you would be right–about this recipe, anyway. It has the perfect moist texture–not overly moist, but just right. And the bread rises so nicely. I was afraid it might sink in the middle like some other moist quick breads I’ve made before, but not this one! It has a nice loaf shape with a rounded top and makes two 8 x 4″ loaves. If you use 9 x 5″ loaf pans, the bread will be thinner and baking time may be a little shorter. But I think this recipe work best with the 8 x 4″ size pans, so keep that in mind if you try this. It’s a great end-of-summer bread that puts both your garden zucchini and ripe bananas to great use!

BANANA-ZUCCHINI BREAD by NancyC

Makes two 8 x 4″ loaves

  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup non-GMO canola oil or light olive oil
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon pure vanilla extract
  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups shredded unpeeled zucchini
  • Optional: 1 cup chopped walnuts or pecans

Preheat oven to 350˚F. Grease and flour two 8 x 4″ loaf pans; set aside.

In large bowl, beat eggs, then blend in sugars and oil. Add bananas and vanilla extract and blend well.

In medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; stir into egg/sugar/oil mixture. Add shredded zucchini and nuts, if using, and and stir just until combined.

Pour into 2 greased 8 x 4″ loaf pans and bake at 350˚F for 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove to wire rack to cool completely (you may have to loosen the edges of the loaf just a little with a knife, and then the bread comes out very easily from the pan).

Some other really good zucchini breads I recommend are: Zucchini Spice Bread, Lemon-Zucchini Loaf with Lemon Glaze, and Carrot-Zucchini Bread.

Are you growing zucchini in your garden this year? What kinds of recipes do you like to make with it?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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