Great Grains Muffins
(i did make a few minor modifications, as noted smileys/smile.gif
Great Grains Muffins
1 cup all purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 salt
1 cup buttermilk
2 large eggs
1/3 cup maple syrup
1 stick unsalted butter, melted and cooled
3/4 cup quartered moist plump prunes or other dried fruits
(I used a mixed cup of prunes and dried apricots)
Note: ( I added 1 /2 tsp fiori di sicilia to wet ingredients, not part of original recipe)
Preheat oven to 400
Butter or spray a 12 muffin cup tin, or fit with paper muffin cups, can also use a silicone muffin pan, ungreased.
Place muffin pan on baking sheet
In a large bowl, whisk together flours, cornmeal, oats, sugar, baking powder, baking soda and salt.
In a large measuring cup or bowl, whisk buttermilk, eggs, syrup, and melted butter.
Pour liquid ingredients over dry. With whisk or rubber spatula, gently, but quickly stir to blend. Don’t worry if the batter is lumpy, its ok. Stir in fruits or nuts, if using. Divide batter evenly among the muffin cups.
Bake 18-20 mins until tops are golden and thin knife inserted comes out clean.
Transfer pan to rack to cool 5 mins.
Then remove muffins to rack to further cool.
These are best eaten the day they are made, or tightly wrapped and frozen for up to one month
Dorie Greenspan, Baking from My Home to Yours
My inspirational source smileys/wink.gif
(i did make a few minor modifications, as noted smileys/smile.gif
Great Grains Muffins
1 cup all purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 salt
1 cup buttermilk
2 large eggs
1/3 cup maple syrup
1 stick unsalted butter, melted and cooled
3/4 cup quartered moist plump prunes or other dried fruits
(I used a mixed cup of prunes and dried apricots)
Note: ( I added 1 /2 tsp fiori di sicilia to wet ingredients, not part of original recipe)
Preheat oven to 400
Butter or spray a 12 muffin cup tin, or fit with paper muffin cups, can also use a silicone muffin pan, ungreased.
Place muffin pan on baking sheet
In a large bowl, whisk together flours, cornmeal, oats, sugar, baking powder, baking soda and salt.
In a large measuring cup or bowl, whisk buttermilk, eggs, syrup, and melted butter.
Pour liquid ingredients over dry. With whisk or rubber spatula, gently, but quickly stir to blend. Don’t worry if the batter is lumpy, its ok. Stir in fruits or nuts, if using. Divide batter evenly among the muffin cups.
Bake 18-20 mins until tops are golden and thin knife inserted comes out clean.
Transfer pan to rack to cool 5 mins.
Then remove muffins to rack to further cool.
These are best eaten the day they are made, or tightly wrapped and frozen for up to one month
Dorie Greenspan, Baking from My Home to Yours
My inspirational source smileys/wink.gif