On March 7th, high school students at both North and South High Schools were treated to maple muffins made from scratch on their breakfast menu. The muffins, made with local maple syrup from Drewry Farms of Plymouth, were part of National School Breakfast Week. Maple Syrup happened to be the Harvest of the Month for March, so these muffins were a perfect, healthy option to incorporate the whole grain component of the breakfast. We are thankful to the central Kitchen staff for making these!
The students at South High gave some great feedback on the taste and texture of the muffins and several students came back for seconds.
Our Maple Muffin recipe is Smart Snack approved! We love using maple syrup as a substitute for sugar because of its added nutritional bonus of manganese and zinc. Additionally, we are always striving to use local ingredients as much as possible and this syrup from Drewry Farms is about as local as you can get! What a great way for students to start their day.
Maple Muffin Recipe
Cooking Spray 1 ½ Cups Whole Wheat Flour ½ Cup White Sugar 2 Tablespoons unsweetened applesauce ½ Cup white flour 1 egg ½ Cup sour cream 2 ½ teaspoons baking powder ¼ teaspoon baking soda ½ cup milk ¼ cup real maple syrup ¼ teaspoon salt 2 Tablespoons canola oil
Preheat oven to 400 degrees and spray muffin tin with cooking spray. Stir together flour, baking powder, baking soda, salt, and sugar. Mix together eggs, milk, syrup, oil and sour cream. Mix in dry ingredients. Fill each muffin up 2/3 full. Bake for about 20 minutes.
Yield: 12 muffins