These Cereal Maple Syrup Yoghurt Muffins are just like that favorite bowl of delicious and healthy cereal you enjoy and love so much, BUT… these you can pack in for work or for the kids to school and transport them wherever you go, making them the perfect breakfast treat!
I decided to use Maple Syrup (being in Canada, the land of Maple Syrup) for a delicate sweetness on top, then used rich Liberté Extra Creamy Greek Vanilla Yoghurt 9%, and it made it super moist, and my own homemade Cereal blend for structure and fluffiness.
Why Bakers Love Using Greek Yogurt
Have you noticed how many baking recipes call for Greek yogurt? If you’re thinking “it’s all Greek to me,” then it’s time to explore how Greek yogurt adds a secret weapon of deliciousness and delight to your healthy baking repertoire.
Maple Syrup Vs Honey – What’s The Difference?
In summary, honey and maple syrup are healthier options as sweeteners instead of refined sugars. Honey contains more carbohydrates, protein, and calories, while maple syrup contains more fats.
You will find a lot of talk about the difference between Maple Syrup vs Honey in baking, but as I used the maple syrup only to sweeten the deal, it worked out well and no harm done.
Maple Syrup and Yoghurt recipes
- Maple Syrup and Garlic Glazed Chicken Drumsticks and Thighs
- Gluten-Free Lemon and Maple Syrup Mini Bundt Cake
- Lemon Yoghurt Cake
- 125g room temperature soft margarine
- 125ml (100 g) Berry sugar (Super Fine)
- 5ml vanilla essence
- 500ml (280 g) Robin Hood Blending flour
- 10ml baking powder
- 5ml bicarbonate of soda
- 100g cereal mix (I make my own mixture from any 3 Gluten-Free varieties and added pecan nuts)
- 175g Liberté Extra Creamy Greek Vanilla Yoghurt 9%, you can use any other Yoghurt
- 60ml milk
- 2 extra-large eggs
- 125ml heated Maple Syrup or honey
- Extra cereal or pepitas and sunflower seed
Cream butter and sugar together.
Add the eggs, one at a time, beating well after each addition until light and creamy, and then add the vanilla essence.
Add flour, baking powder, bicarbonate of soda, cereal, yogurt, and milk to the egg mixture.
Mix lightly until just combined and no more flour visible, but do not over-mix.
Divide mixture into 12 greased muffin pans and bake in a preheated oven at 180°C / 350°F for approximately 20 minutes or until done when tested with a cake tester and it comes out clean and tops are golden brown.
Once ready remove from the oven and use the cake tester to prick the muffins and use a kitchen brush and paint the warm syrup/honey over the tops.
Remove the muffins from the pan and leave them on a wire rack to cool.
You can serve it warm with or without butter.
I enjoyed them lukewarm and did not add any butter as they were moist enough and super delicious.
Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs and SA Tasty Recipes - Saffas Daily Recipes
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Amount Per Serving Calories 351Total Fat 21gSaturated Fat 4gTrans Fat 2gUnsaturated Fat 16gCholesterol 41mgSodium 817mgCarbohydrates 34gFiber 3gSugar 14gProtein 10g
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Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Most trees can produce 20 to 60 liters (5 to 15 US gallons) of sap per season.
Maple syrup was first made and used by the indigenous peoples of North America. The practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing. Virtually all of the world’s maple syrup is produced in Canada and the United States. The Canadian province of Quebec is the largest producer, responsible for 70 percent of the world’s output; Canadian exports of maple syrup in 2016 were C$487 million (about US$360 million), with Quebec accounting for some 90 percent of this total.
Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar. In the United States, a syrup must be made almost entirely from maple sap to be labelled as “maple”, though states such as Vermont and New York have more restrictive definitions.
Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal, or porridge. It is also used as an ingredient in baking and as a sweetener or flavoring agent. Culinary experts have praised its unique flavor, although the chemistry responsible is not fully understood.
Maple Syrup Nutrition Facts
1 tablespoon of maple syrup contains about:
- 0.58 milligrams manganese
- 0.29 milligrams zinc
- 20 milligrams calcium
- 42 milligrams potassium
- 0.02 milligrams iron
- 4 milligrams magnesium