Maple Syrup is a stable ingredient in our house. Every year, during the maple syrup season (end of February until the end of April), I stock up on maple syrup although it’s available all year round here in Quebec. This year I also bought maple sugar for the first time which lead me to make Maple Sugar Ragamuffins from the March 2006 Special Montreal Issue of Gourmet Magazine .
These delicious, sweet ragamuffins resemble cinnamon rolls, but are made with a biscuit-like dough. The dough comes together in a snap in my KitchenAid food processor
In no time, you have a sweet, buttery ragamuffin to devour. You can adapt this recipe by adding chopped nuts or raisins to the filling or even substituting brown sugar instead of maple sugar.
These ragamuffins are quick to make and just as quick to disappear! A taste of maple sweetness all year long.
Maple Sugar Raggamuffins Recipe
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These look sooo yummy..I will have to put them on my list!
oh these maple syrup muffins are perfect with my cappucino…i could imagine the taste 🙂
Haha, My dad is from Quebec, saguenay region. My grandmaman used to make these all the time, except we called them nun’s farts. I know, very naughty!
Lovely, Liliana! I have to get my hands on some maple sugar!
omg these look great!! i will definetly be making these!!