Maple Breakfast Recipes

Butternut Maple Loaf

1/2 cup butter
1/2 cup sugar
2 eggs
1 cup Pure Maple Syrup
2 1/2 cups sifted flour
2 teaspoons ginger
1/2 cup hot water
1/2 cup chopped butternuts

Preheat oven to 350°. Cream butter and sugar. Beat in eggs and syrup, beat until very light. Combine dry ingredients and add alternatively with water to the batter, beating well after each addition. Fold in nuts and pour into a greased loaf pan. Bake for 65 minutes. May or may not be frosted.

Maple Bran Muffins

3/4 cup natural wheat bran
1/2 cup milk
1/2 cup maple syrup
1 egg, slightly beaten
1/4 cup oil
1-1/4 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped walnuts

GLAZE:
1 tablespoon butter
1/2 cup confectioners' sugar
1 tablespoon maple syrup

Combine bran, milk and maple syrup. Mix in egg and oil. Combine remaining muffin ingredients. Add bran mixture, stirring until just moistened. Divide batter into 12 greased muffin tins. Bake at 400° for 18 to 20 minutes. Glaze: Combine ingredients, stirring to blend, and spread over warm muffins.

Cinnamon Raisin Strata

1/4 cup butter, softened
3 tbs. ground cinnamon
8 slices day-old raisin bread
4 tbs. brown sugar, divided
6 eggs
1-1/2 cup milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
Additional maple syrup

In a small bowl, combine butter and cinnamon; spread over one side of each slice of bread. Place four slices, buttered side up, in a greased 8-in. square baking dish (trim to fit if necessary). Sprinkle with 2 tablespoons brown sugar. Repeat with remaining bread and brown sugar. In a large bowl, whisk eggs, milk, syrup and vanilla; pour over bread. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40-50 minutes or until golden and puffed. Serve with syrup. Yield: 4 Servings