1 cup all-purpose flour (or Paleo Flour)
1 cup bran flakes
1 teaspoons baking soda
1 cup maple syrup
1 cup Maple Hill Greek Yogurt
2 large egg, room temperature
2/3 cup maple syrup
6 tbsp. melted butter
Preheat oven to 350°
In a large bowl combine flour, flakes, and baking soda and set aside
In another bowl, combine milk, butter, syrup, Greek yogurt, and eggs. Stir into dry ingredients until moistened.
Fill greased muffin cups three quarters full
Bake 15 minutes or until a toothpick inserted in center comes out clean.
In a sauce pan on low stir maple syrup and butter together until butter is melted for the muffin soak
Cool 5 minutes then remove muffins from pans to wire racks.
Add 1 tsp of the muffin soak to the bottom of each muffin cup.
Place muffins back in the cup facedown into the muffin soak to glaze the tops for minimum 5 min (the longer they can soak the better they are!).
Scoop muffins out of the tin and serve warm, toasted, or at room temp.