Yields 12 muffins
Excerpted from Maple Syrup Cookbook, 3rd Edition © 2015 by Ken Haedrich. Used with permission from Storey Publishing Photography by © Michael Piazza Photography. All rights reserved.
I LOVE OATS IN BREADS. The subtle oat flavor really shines here, reinforced beautifully by a sweet maple note. Very fragrant, these muffins will draw a crowd to your kitchen at any hour.
Ingredients
11/4 cups old-fashioned rolled oats
1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup pure maple syrup
1/4 cup vegetable oil
1/2 cup finely chopped walnuts
Method
1. Preheat the oven to 400 deg. F/200 deg. C. Grease a 12-cup muffin tin and set aside.
2. Process the oats in a food processor or blender until they are reduced to a coarse powder; it is fine if some larger flakes remain. Measure exactly 1 cup of the ground oats and combine it in a large bowl with the flours, baking powder, baking soda, and salt. Toss to mix.
3. Beat the eggs in a separate bowl, then blend in the buttermilk, maple syrup, and oil. Make a well in the dry ingredients, pour in the egg mixture, and stir, just to blend. Fold in the walnuts. Divide the batter evenly among the muffin cups.
4. Bake for 20 minutes, or until golden.
Flour Choice
If you want to replace some or all of the whole-wheat flour in these recipes with all-purpose flour, reduce the main liquid in the recipe slightly, because whole-wheat flour is more absorptive than white flour.
Excerpted from Maple Syrup Cookbook, 3rd Edition © 2015 by Ken Haedrich. Used with permission from Storey Publishing Photography by © Michael Piazza Photography. All rights reserved.
by Laurie Wallace-Lynch
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