Ingredients
- 90 ml Quebec maple syrup
- 60 ml molasses
- 85 g butter, melted
- 1 egg
- 150 g all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp ginger powder
- 60 ml boiling water
- 45 g rolled oats
- 30 ml maple syrup (topping)
Method
- Mix maple syrup, molasses, melted butter, and egg.
- Combine flour, baking soda, salt, and ginger; fold into wet mixture.
- Stir in boiling water until batter thickens.
- Divide into muffin cups; sprinkle oats on top; bake at 160 °C for 20–22 min.
- Drizzle with 30 ml maple syrup while warm.
Conversion and rationale
Original sweetener (classic version): 100 g dark brown sugar + 60 ml molasses
Conversion used: Replace 100 g brown sugar with 90 ml maple syrup; retain molasses for depth; reduce water by 30 ml (syrup adds liquid); lower oven by 15 °C; maple enhances molasses complexity.
Why Quebec maple syrup: Maple and molasses create layered dark caramel flavor without refined sugar. Economic support for Quebec maple industry; mineral-rich alternative.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →