Hard to believe it, but here we are again at another weekend!  And the kids have been back in school for at least half a week if not more!  Time for a weekend treat!

And what a treat we have for you here today!  Maple Glazed Donut Waffles.  Perfect for a weekend breakfast or brunch, or as part of a breakfast buffet!  Great with a hot cuppa or a cold glass of milk! You choose!

Not only are they delicious but they go together in a flash and are very simple to make.  The waffle machine does all the work!

 

We are absolutely crazy about the flavor of Maple in my family.  We have always loved it. My father's favorite flavor of ice cream has always been Maple Walnut. 

I remember as a child being able to get these tiny maple cones. They were just like a small ice cream cone, but had real maple syrup inside the tips and were topped with maple fudge.  Sweet. Sweet. Sweet, but oh so good.

 

When I first moved over to the UK I brought a 4 liter sized tin of Maple Syrup with me. It had a metal handle and was soooo heavy.  My fingers just about broke carrying it.

But I was bound and determined to not leave my beloved Maple Syrup behind.  Thankfully Maple Syrup became a lot more available through the years I was there.

And of course now I live in the land of  Maple so I will never be without Maple Syrup again! 

 

    WHAT YOU NEED TO MAKE MAPLE GLAZED DONUT WAFFLES

I know I say it all the time, but really you only need very simple every day ingredients for these delicious treats!  I am not a person who really goes for outrageous recipes that use outlandish ingredients! 

For the donut waffles:

• 1/3 cup (65g) granulated sugar
• 2 tsp baking powder
• 3/4 tsp fine sea salt
• 1/2 tsp freshly ground nutmeg
• 1 large free range egg, plus 1 egg yolk
• 2 TBS melted butter
• 1 tsp vanilla extract
• 1/2 cup (120ml) whole milk
• 1 1/2 cups (210g) plain all purpose flour

For the glaze:

• 4 TBS butter, melted
• 1 1/2 cups (195g) sifted icing sugar
• 1/2 tsp pure maple flavoring (optional)
• 4 TBS maple syrup
• 1 - 2 TBS milk (only as needed)

I just use salted butter in my kitchen. I refuse to have both salted and unsalted. I just cut back on the salt required in recipes. That works well for me.

I prefer to buy my nutmegs whole and then grate them fresh each time.  Nutmeg is one of the warm baking spices that can lose it's oomph really quickly once ground. So buy whole and grate fresh. You will be amazed at the difference in strength of flavor! 

 

Don't be tempted to use artificial maple syrup in the glaze.  I always only ever use real maple syrup. The flavor is incomparable.  You can use a bit of maple flavoring if you want a really strong maple flavor in the glaze.

I just keep it to the maple syrup myself, and I always buy Amber Grade Maple Syrup.

I did add some sprinkles to half of the waffles to dress them up a bit. I wish I had had some autumn colored ones, in golds, reds and oranges.  Those would have been really pretty. 

HOW TO MAKE MAPLE GLAZED DONUT WAFFLES

You will need a waffle iron of course. You could use one of those mini ones, but it will take appreciably longer to bake these as you can only bake one at at time. I used my Cuisineart griddler with the waffle insert.

Whisk the sugar, baking powder, salt and nutmeg together in a bowl. Add the egg, egg yolk, melted butter and milk, whisking together until well combined. Stir in the flour to combine. The batter will be quite thick.

Preheat the waffle iron. Add 1 heaped TBS of batter to each waffle receptacle. Close the waffle iron and bake for 3 to 4 minutes, until golden brown. Remove to a wire rack and repeat.

To make the glaze whisk all of the glaze ingredients together until smooth. Drizzle over the donuts, or dunk the donuts into the glaze to coat them. Let sit until the glaze is completely set before serving.

These are best served on the day. You can freeze them in an airtight container before glazing. Simply thaw, make up the glaze, and then coat them when you are ready to serve them.

These were really good.  I adapted my recipe from one found on Handle the Heat.   Her measurements for the glaze were way off however.  It made far too thin of a glaze.  I cut the liquid ingredients in half pretty much and added more powdered sugar and it was just right.

If you are as fond of maple as I am you might enjoy these other maple delights also! 

BUTTERY MAPLE WALNUT COOKIES -  A lovely maple flavored drop cookie with loads of toasted walnuts on top.  These are a real favorite around here! 

PEAR AND MAPLE UPSIDE DOWN CAKE - The flavors of pears and maple go very well together. You can use tinned pears or fresh pears. Both will be delicious! 

MAPLE CAKE - A delicious moist cake with a lush maple fudge icing. A snacking sized cake that everyone is sure to enjoy!

This is my cooking companion. Well not so much the cooking part as the tasting part. All of my recipes come "Nutmeg" approved which was kind of cook today because the flavor of the waffle part of these is predominantly nutmeg!

He was having a really good time sniffing the air around this waffle.  It hated having to tell him that waffles were for people and not for cats. 😿

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Maple Glazed Donut Waffles

Yield: 15

Author: Marie Rayner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These delicious creations are the perfect combination between a donut and a waffle. Crisp edged and golden brown, the sweet maple glaze is the perfect finishing touch!

IngredientsUSMetric

For the donut waffles:

• 1/3 cup (65g) granulated sugar
• 2 tsp baking powder
• 3/4 tsp fine sea salt
• 1/2 tsp freshly ground nutmeg
• 1 large free range egg, plus 1 egg yolk
• 2 TBS melted butter
• 1 tsp vanilla extract
• 1/2 cup (120ml) whole milk
• 1 1/2 cups (210g) plain all purpose flour

For the glaze:

• 4 TBS butter, melted
• 1 1/2 cups (195g) sifted icing sugar
• 1/2 tsp pure maple flavoring (optional)
• 4 TBS maple syrup
• 1 - 2 TBS milk (only as needed)

Instructions

1. Whisk the sugar, baking powder, salt and nutmeg together in a bowl. Add the egg, egg yolk, melted butter and milk, whisking together until well combined. Stir in the flour to combine. The batter will be quite thick.
2. Preheat the waffle iron. Add 1 heaped TBS of batter to each waffle receptacle. Close the waffle iron and bake for 3 to 4 minutes, until golden brown. Remove to a wire rack and repeat.
3. To make the glaze whisk all of the glaze ingredients together until smooth. Drizzle over the donuts, or dunk the donuts into the glaze to coat them. Let sit until the glaze is completely set before serving.
4. These are best served on the day. You can freeze them in an airtight container before glazing. Simply thaw, make up the glaze, and then coat them when you are ready to serve them.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 

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I was wanting to bake myself some muffins today. I love bran muffins more than any other kind of muffin out there.  Bran muffins make for a very healthy morning muffins, especially if you keep the sugar down in them.

I don't think muffins should be like cupcakes.  They should be like muffins. Not too sweet. Sturdy. When you eat one you should feel like you have eaten something wholesome and substantial and something that will keep you going until lunch time. 

 

 

 

 

• 3/4 cup (180ml) buttermilk
• 1 large free range egg
• 2 TBS butter, melted
• 3 TBS canola oil
• 3 TBS maple syrup
• 3/4 cup (31g) all bran whole grain cereal
• 1/2 cup (75g) chopped dried apricots
• 1/4 cup (37g)dried cranberries
• 1/2 cup (70g) all purpose plain flour
• 1/4 cup (14g) wheat bran
• 3 TBS soft light brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/4 cup (32g) roasted sunflower seeds

 

I did use All Bran Buds, but recommend you use the regular All Bran for a better result. It shouldn't make a difference, but I think it does.

You can use either Wheat Bran or Oat Bran.  I used wheat bran today. I used whole dried apricots that I snipped into small bits using my kitchen scissors. If you can get them already chopped, so much the better.

Try not to use salted sunflower seeds (hulled ones), but if you can only get salted, just leave out the salt in the recipe.

 

 

 

 

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Everyday Maple Bran Muffins (small batch)

Yield: 6

Author: Marie Rayner

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Not too sweet and loaded with chopped dried apricot, craisins and unsalted roasted sunflower seeds.

IngredientsUSMetric

• 3/4 cup (180ml) buttermilk
• 1 large free range egg
• 2 TBS butter, melted
• 3 TBS canola oil
• 3 TBS maple syrup
• 3/4 cup (31g) all bran whole grain cereal
• 1/2 cup (75g) chopped dried apricots
• 1/4 cup (37g)dried cranberries
• 1/2 cup (70g) all purpose plain flour
• 1/4 cup (14g) wheat bran
• 3 TBS soft light brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/4 cup (32g) roasted sunflower seeds

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a six cup muffin cup really well. Set aside.
2. Whisk together the all bran, buttermilk, butter, oil, egg, and maple syrup and leave it to stand for about 10 minutes or so.
3. Whisk together the bran, flour, brown sugar, soda, baking powder and salt. Stir this into the wet mixture, mixing it in only to combine, so that no dry streaks remain.
4. Stir in the apricots, dried cranberries, and sunflower seeds.
5. Divide the batter between the prepared muffin cups.
6. Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and the top springs back when lightly touched. Do not overbake.
7. Leave to rest in the pan for 5 minutes before turning them out onto a wire rack to finish cooling.
8. Served best on the day they are made or you can freeze the in an airtight container for up to 3 months.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.