All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Cereal Maple Syrup Yoghurt Muffins

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


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

Yield: 12

Cereal Maple Syrup Yoghurt Muffins

Muffins made from Cereal, yoghurt and Maple Syrup

You need to try this Cereal Maple Syrup Yoghurt Muffins recipe. It's so easy, quick and tasty and you can also store it in an airtight container for the next day and enjoy it as breakfast with a lovely steaming cup of coffee.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Topping

  • 125ml heated Maple Syrup or honey
  • Extra cereal or pepitas and sunflower seed

Instructions

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.

Notes

Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs and SA Tasty Recipes - Saffas Daily Recipes

Tried this recipe? Mention @_EsmeSalon or tag #shareEScare

I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 351Total Fat 21gSaturated Fat 4gTrans Fat 2gUnsaturated Fat 16gCholesterol 41mgSodium 817mgCarbohydrates 34gFiber 3gSugar 14gProtein 10g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

Did you make this recipe?

If you made this recipe, I'd love to see what you did. Please share a picture with me on Pinterest and leave me a note on the pinned post and tell me how it went! It will also be highly appreciated if you wish to leave a rating and review on the blog post. Thanks in advance

Maple Syrup

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 

Come and join us on Facebook and check out the Online Shop for great deals:

Conversion Guide (Free with purchase of ANY Recipe eBook)
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment

Skip to Recipe