September 15, 2011

Maple Nut Muffins

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.

4. Spoon the mixture into the muffin cups and sprinkle the topping evenly over them. Bake for 15-18 minutes. Let them cool until able to touch and then transfer them to a cooling rack.

Nutritional Information
Calories: 138
Fat: 5
Carbohydrates: 21
Fiber: 1
Protein: 3
Sodium: 230
Weight Watcher's Points+: 4


  1. When do you add the topping? Before you cook them muffins or after?


  2. Hi Allison, I should have made that clearer. The topping goes on before you cook them.


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