Waffle Mini Muffins with Maple-Sugar Glaze

Several days ago we were out of easy-to-grab breakfast food items so I decided to make some mini muffins.  I chose these since we are BIG fans of actual waffles.  They turned out to have the perfect flavor of waffles in a bite sized muffin!  They were really good warm from the oven, and not as great cold so I suggest zapping the leftover muffins in the microwave before eating them.

Waffle Muffins with Maple-Sugar Glaze

source:  Cuisine at Home magazine, April 2010 issue

makes about 36 mini muffins

Ingredients for muffins:

1-3/4 cups all-purpose flour

1/4 cup malt powder

1/4 cup cornmeal

1-1/2 tsp baking powder

1/2 tsp salt

1 stick unsalted butter, melted

1 cup buttermilk

1/2 cup granulated sugar

2 eggs, separated

2 tsp vanilla extract

Ingredients for the glaze:

2 Tbsp pure maple syrup

2 Tbsp coarse sugar

Directions:

Preheat oven to 400 degrees and coat 2 mini muffin pans with nonstick spray.

Whisk together the flour, malt powder, cornmeal, baking powder, and salt in a large bowl and set it aside.

Whisk together the slightly cooled melted butter, buttermilk, granulated sugar, egg yolks, and vanilla in a large bowl until blended.

Whip egg whites in the bowl of a stand mixer to medium peaks.

Combine buttermilk mixture with flour mixture, stirring just until incorporated.

Fold whipped egg whites into batter just until thin white streaks remain visible.  Transfer batter by 2 heaping teaspoons (or #30 scoop) into prepared pans.

Bake until toothpick comes out clean, about 12 minutes.

Combine maple syrup and sugar in small bowl; brush onto muffin tops. Return muffins to oven for 2-3 minutes to set the glaze.

Serve muffins warm.

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