Now that Mark heads out each morning with his food for the day in tow I’ll be doing a little more baking. In my opinion no packed lunch is complete without a mid-morning snack. I look at the coffee break as a sort of second breakfast so I’ll be keeping the freezer stocked with muffins and other types of baked goodies. I just toss one in his lunch bag straight from the freezer and it defrosts by the time he’s ready to eat it. These maple syrup muffins were one of the first things I baked after moving to California. I didn’t have the maple sugar that the original recipe called for so I used brown. They are not too sweet and are kind of like portable pancakes. They’re good on their own, but with a a little blueberry jam they’re even better.
Solar Baked Maple Muffins
(adapted from “The Ultimate Muffin Book” by Bruce Weinstein & Mark Scarbrough)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 cup maple syrup
3 tablespoons brown sugar (or maple sugar)
3/4 cup milk
4 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 teaspoon apple cider vinegar
Set Global Sun Oven out to preheat. Lightly coat the two six-muffin pans with cooking spray or line with paper muffin cups.
Whisk together the flour, baking powder, and salt in a medium bowl until well combined, set aside.
In a large bowl lightly beat the eggs. Whisk in the maple syrup and brown sugar, continue whisking until thick and brown. Whisk in the milk, melted butter, vanilla, and vinegar. Use a wooden spoon to stir in the flour mixture until just moistened.
Fill the prepared tins three-quarters full. Cross stack the muffin pans using a metal rack or bake in two batches. Bake muffins in the Sun Oven until a toothpick inserted into the center of a muffin comes out with a crumb or two attached, 30 to 40 minutes. Cool muffins in the pans on a wire rack. To freeze, cool muffins completely before placing them in a freezer-safe plastic bag.
Makes 12 muffins