Best Low Sodium Maple Pecan Muffins Recipes

MAPLE PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients (except pecans) in large mixing bowl.
• Beat together egg, maple syrup, milk, butter and vanilla.
• Stir into dry mixture just until moistened. Stir in pecans.
• Spoon batter into greased muffin pans.
• Sprinkle cinnamon sugar lightly on top of muffins before baking.
• Bake 15-20 minutes or until golden brown.
• Makes 12 muffins.

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

LOW SODIUM MAPLE PECAN MUFFINS

Steps:

• Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
• Mix flours and pecans in a large bowl. Put egg yolks, milk, maple syrup and melted butter into a medium size bowl. Put egg whites into another bowl. Beat with an electric mixer at high speed until soft peaks form. Add sugar 1 T. at a time, beating well after each addition. Whites should be glossy, very white and form stiff peaks.
• Use the same beaters to beat the milk mixture until well blended. Pour milk mixture over dry ingredients and fold in until dry ingredients are fairly well moistened. Scrape the egg whites over the top and fold in gently, just until blended.
• Fill cups almost to the top with batter. Bake about 20 minutes until lightly browned. Cool in pan about 10 minutes.

DADDY'S LOW-SODIUM PINEAPPLE MUFFINS

Steps:

• Preheat oven to 425 degrees F.
• Combine dry ingredients.
• In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix.
• Add wet ingredients to the flour mixture, stirring JUST until combined.
• This is very important!
• I learned the hard way: if you overmix muffins they come out tough and chewy, and people will realize you don't know the first thing about baking.
• So- DON'T BEAT THE MUFFIN BATTER, and they'll never know you just figured out how to turn the oven on yesterday.
• Spray (approximately) 18 muffin cups (2 1/2") with Pam (or Donna, or Julie, or Fred- or whatever you call your no-stick spray) DO NOT USE PAPER MUFFIN CUPS!
• (see above) Fill cups 2/3 full.
• Bake until golden brown (25 min).
• They may seem soft and undercooked, but they do firm up as they stand.
• If they don't come out moist, you baked them too long.
• Make a note of it for next time.
• Cool slightly then remove from pan.
• Dad had this in his recipe but he never did it!
• I do.