Serves: 5
Total Calories: 385
Yield: 12 muffins
Set Global Sun Oven out to preheat. Lightly coat the two six-muffin pans with cooking spray or line with paper muffin cups.
Whisk together the flour, baking powder, and salt in a medium bowl until well combined, set aside.
In a large bowl lightly beat the eggs. Whisk in the maple syrup and brown sugar, continue whisking until thick and brown. Whisk in the milk, melted butter, vanilla, and vinegar. Use a wooden spoon to stir in the flour mixture until just moistened.
Fill the prepared tins three-quarters full. Cross stack the muffin pans using a metal rack or bake in two batches. Bake muffins in the Sun Oven until a toothpick inserted into the center of a muffin comes out with a crumb or two attached, 30 to 40 minutes. Cool muffins in the pans on a wire rack. To freeze, cool muffins completely before placing them in a freezer-safe plastic bag.
This Solar Baked Maple Muffins recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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