I got the idea for this recipe from one of my old Bisquick cookbooks. Since the weather is (slowly) turning colder, I decided it was time to start using the oven again. Something about maple syrup always reminds me of fall, so as the leaves start to change color, I thought this would be a perfect recipe. I modified the recipe significantly to make it lighter and to also change the taste up a little bit. The maple flavor is pretty subtle, but definitely still there. These muffins are best served warm and with a big cup of tea.
To make these muffins even lighter, I am sure you could use Splenda brown sugar. I am not a big fan of cooking with artificial sweeteners, but chances are it will not change the taste very much.
Maple Nut Muffins
Makes 12 servings, serving size 1 muffin
2 tablespoons packed brown sugar
1 tablespoon Bisquick Original Pancake and Baking Mix
1 teaspoon butter, softened
2 cups Bisquick Original Pancake and Baking Mix
1/3 cup chopped pecans
2/3 cup fat free milk
2 tablespoons unsweetened applesauce
1 1/2 - 2 teaspoons real maple syrup (not pancake syrup, splurge on the stuff from an actual tree)
2 egg whites
1. Preheat the oven to 400 degrees F and line 12 muffin cups with baking cups or cooking spray
2. Mix all the topping ingredients in a small bowl and set aside. The mixture will not fully incorporate and be pretty crumbly.
3. Stir together the muffin ingredients in a large bowl until just moistened.
Weight Watcher's Points+: 4