Maple Muffins- delish!

My preschooler helped me make these yesterday.  It was a great recipe for kids to help with- lots of counting, a few things to put in and stirring.  We picked out my favorite muffin cups to bake them in and they're almost gone.  That one lonely one was the only one left after about 9am this morning.  Sad little muffin.  I doubt he'll be lonely long.

I left the nuts out of my dish (and the NI below).  Simply use something like Spark Recipes to calculate it if you deviate from the recipe as shown below.


Maple Muffins
Makes: 12 muffins

Ingredients:
Muffins:
1 1/2 cups white flour
1/2 cup wheat flour
1/3 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup skim milk
1/2 cup butter, melted
1/2 cup Vermont maple syrup
1/4 cup low fat sour cream
1 egg
1 tsp vanilla extract
1 tsp maple extract (optional- I'd add it next time though I didn't have any on hand this time)

Topping:
3 Tbsp white flour
3 Tbsp white sugar
2 Tbs chopped nuts (walnuts, pecans, etc... optional)
1/2 tsp cinnamon
2 Tbsp butter, cold

Directions:
Preheat oven to 400 degrees.
In a large mixing bowl, combine the dry ingredients and whisk together.  Add to them the wet ingredients.  Use a fork to break the egg yolk, then stir only till ingredients are blended.  Be sure to add butter after its cooled and slowly so as not to cook the egg in the process.
Spoon batter in to muffin cups- divide evenly between 12 cups.  These are somewhat dense so you don't need tons of room to rise.

In a small bowl, combine the flour, sugar, nuts and cinnamon for topping.  Cut in the butter until crumbly.  Divide evenly between muffins.

Bake at 400 for 16-20 minutes or until the tops are golden.  My oven took a good 25 minutes to get there, so just watch.

Enjoy!

NI: 251 cals, 11 g fat, 43 mg chol, 268 mg sodium, 37 g carbs, 1 g fiber, 5 g protein

I'm also 99% sure you could individually freeze these and keep them for a quick snack/breakfast in the car or on busy mornings.  Or make ahead if you are hosting a brunch.