Maple Cranberry Pancake Muffins

When I made these, I was quite surprised to find that they tasted just like pancakes with cranberries inside. The maple flavor and texture all combine to make you feel like you are eating pancakes. These are the best when eaten right out of the oven. The ones I tried the next day were good, but not as soft and moist. And the drizzly maple glaze is a must!

 

Ingredients:

• 1-3/4 C. all purpose flour
• 1-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg beaten
• 1/2 C. maple syrup
• 1/2 C. milk
• 1/4 C. butter, melted
• 1/2 C. dried cranberries or cherries or chopped fresh cranberries

Icing:

• 1/2 C. powdered sugar
• 1/4 tsp. maple flavoring
• 2-3 tsp. milk

Directions:

• Preheat oven to 400 degrees. Grease twelve standard muffin cups or line with muffin tin liners.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center.
• In a small mixing bowl, stir together the egg, maple syrup, milk, and butter. Add all at once to the flour mixture and stir until just moistened (the batter should be lumpy). Fold in fruit.
• Spoon batter into prepared muffin cups, filling them 2/3 full. Bake until golden brown, about 15 minutes.
• For the icing, in a small mixing bowl stir together the powdered sugar, maple flavoring, and enough milk to make a smooth icing of drizzling consistency. Drizzle over fresh muffins.

Recipe adapted from The Muffin Book