Maple Apple Muffins

From RecipeGirl...

MAPLE- DRIZZLED APPLE MUFFINS

MUFFINS:
1 1/3 cups all-purpose flour {Kelly's note: I used 1 1/2 cups for altitude}
1 cup quick-cooking oats
2/3 cup granulated sugar
1 Tbs baking powder {Kelly's note: I used ~3tsp}
1½ tsp ground cinnamon
½ cup milk
1/3 cup butter or margarine, melted
¼ cup maple syrup
1 large egg, slightly beaten
2 cups chopped, peeled apples (I used Granny Smith)
12 pecan halves (optional)

GLAZE:
1/3 cup powdered sugar
2 Tbs maple syrup

1. Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners {KM: I got 16 muffins out of it, so may need another pan}.

2. In a large bowl, whisk together dry ingredients (through cinnamon).

3. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.

4. Fill prepared muffin cups ¾-full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.

5. For glaze, mix sugar and syrup; drizzle over cooled muffins.

Yield: 1 dozen {Kelly's note: I got 16 out of it...altitude?}

Maple Coconut Blondies

This simple yet delicious recipe is adapted slightly from Baking Bites and yields 16 very moist, not-too-sweet-or-overpowering, wonderful bars.

Ingredients
1/2 cup butter, melted and cooled
1/2 cup sugar
1/2 cup maple syrup
2 tsp vanilla extract
1/2 tsp maple extract
1 large egg
1 cup all purpose flour
1/2 tsp salt
1 cup shredded coconut

Preheat oven to 350F.
Lightly grease an 8-inch square baking dish.
In a large bowl, combine butter, sugar, maple syrup, vanilla and the egg and whisk until smooth. Add in flour and salt and stir just until no streaks of flour remain. Add in coconut and stir to distribute evenly. Pour into prepared baking dish.
Bake for 30-35 minutes, until blondies are set and lightly browned.Cool in pan on a wire rack.
[High altitude: Add an extra 1-2 Tbsp flour and bake at 325, watching closely after 30min or so til top is lightly browned and knife comes out almost clean.]

Maple Pizzelles

I finally used my pizzelle maker, and as Scott isn't a big fan of anise, I decided to go with a maple flavor instead. The flavor was good, although the pizzelle consistency will require a little tweaking, as they aren't as thick/crisp as my Uncle's amazing ones!
I see that other recipes call for less flour/baking powder and more butter...maybe that should be tweaked below for next time?

1 3/4 cups all-purpose flour
2 tsp baking powder
3 eggs
1 cup granulated sugar
1/2 cup butter, melted
1 tsp vanilla paste
2 tsp maple extract

Beat eggs and sugar, mix in butter, vanilla and maple. Mix in flour til just blended.
Make according to pizzelle maker instructions.