Stef’s Kitchen Creations ~ Maple Carrot Muffins


Maple sugar season is upon us which means it is the perfect time to visit your local sugar woods farm and stock up on maple products. Pure maple syrup can be used as a healthier alternative to sugar in many dishes. It can also serve as a one-to-one substitution for other liquid sweeteners, such as honey, molasses and corn syrup.

Our family visited the yearly Saltscapes Expo in Halifax on the weekend for the first time. We loved visiting the variety of booths supporting local communities and companies; not to mention the fabulous food samples and recipes I picked up along the way like this one. Leave the sugar canisters in the pantry for these delicious muffins!





1/4  cup butter or margarine
1  egg
3/4  cup pure maple syrup
1  cup milk
1  cup grated carrot
1 cup quick-cooking rolled oats
1 1/4  cups flour
1 tbsp baking powder
1/2 tsp allspice
1/2 tsp salt


Preheat oven to 400°F. Grease a 12-cup muffin pan or line with paper liners. Beat together butter or margarine, egg and maple syrup in a large bowl. Add milk, grated carrot and rolled oats; stir well to blend.

In a separate bowl combine flour, baking powder, allspice and salt. Add to wet ingredients, stirring until just mixed.

Fill muffin cups 3/4 full, and bake for approximately 20 minutes. Makes 12 muffins.

Tip: Avoid over mixing batters, stirring until just combined will make them more light and moist.

April 30, 2014 - 12:35 pm

Betty - Stef…these look absolutely delicious!!!

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