These muffins are light as air with a combination of great ingredients that come together to give them a wonderful earthy flavor. The recipe is so easy too.
Nutrition: per muffin – calories 154.5, fat 3.6 g, carbs 28 g, fiber 0.7, sugar 15.1 g, sodium 232.5 mg, protein 2.5 g, Weight Watcher PointsPlus® 4
Maple Walnut Muffins
Makes 16 muffins
- 1 box Betty Crocker super moist cake mix, either butter or yellow flavor
- 10 oz seltzer — I used mandarin orange flavor but you can use plain if you’d like
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp maple extract (optional)
- 1 tsp baking powder
- 1/4 cup Egg beaters (or any store brand of egg substitute)
- 2 tsp cinnamon
- 1 tsp cinnamon mixed with 3 tbsp granulated sugar for sprinkling on top
- 1/4 heaping cup walnuts chopped into little pieces — I used the mini chopper to do this, just pulse until you see small pieces pinch salt
- Preheat oven to 350 degrees
- Line a cupcake pan with foil liners. If you can’t find foil then you can use paper liners.
- In a large bowl mix together the cake mix and seltzer with a rubber spatula. After combined, beat with a hand held electric mixer on medium speed until nice and fluffy.
- Add the maple syrup, vanilla extract, maple extract (optional), baking powder, Egg Beaters and the two tsp cinnamon. Beat on low speed until combined. Fold in the walnut pieces.
- Let the batter sit on the counter or in the fridge for 15 minutes. This is an important step as it makes for much larger muffin tops. After 15 minutes. Mix gently.
- Pour batter into muffin cups using an ice cream scooper or a tablespoon and fill cups 3/4 of the way up. You will have enough batter for 16 muffins. Sprinkle with the cinnamon sugar mixture.
- Bake for approximately 15 minutes or until lightly browned and a wooden skewer or tooth pick should come out clean when ready.
Enjoy with your favorite warm beverage and relax!