Jolene's Recipe Journal

For a New England girl, March is one of the best months of the year.  The snow is melting, daylight lasts longer, and the sap starts running. It takes a lot of time and effort to produce maple syrup, and I highly recommend visiting a sugar shack to see how it's done if you have one nearby.  I've got an entire Pinterest board dedicated to maple, and on it were these Morning Maple Muffins from Taste of Home. I did make a few changes.   The first was to add some cinnamon to the batter.  The second was to change out the nuts for quick oats in the topping due to allergies. I also substituted maple sugar for the granulated sugar in the topping since I had it on hand. For any kind of muffins, I find it helpful to fill the cups using a medium size cookie scoop.  It ensures that all the muffins will be the same size and bake evenly.  I used paper liners this time around, be sure to spray the tin well if you choose to skip them. These were great as is, but they were even better split i