Wednesday, May 15, 2013

Maple Oatmeal Muffins

I wonder how many muffin recipes I have posted here on the blog? I should take a count and see, but in too much of a rush this morning. SO these muffins, easy peasy people. You probably have all the ingredients already. 

I'm taking dinner to a sweet family tonight and added these muffins to their loot for a morning treat. I just had one myself for breakfast and they are yum. My few notes would be that they are a crumbly muffin, I'm thinking that is because I used whole wheat pastry flour. Also, I used unsalted toasted pecan pieces from Trader Joe's, that extra toast on the pecans really enhances the flavor.


Maple Oatmeal Muffins - Baked Bree

Maple Oatmeal Muffins slightly adapted from Baked Bree
  • 1 cup oats 
  • 1/2 cup 1% milk (Any kind of milk will do.)
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup pure maple syrup
  • 1/4 cup melted butter
  • 1 egg
  • 1/2 cup chopped pecans
  1. In a small bowl, combine oats and milk. Let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Add maple syrup, butter, and egg to oat mixture. Pour oat mixture into flour. Stir until just moistened. Fold in half of the pecans.
  2. Spoon batter into a muffin tin lined with 12 paper liners. Sprinkle with reserved pecans. Bake in a preheated 400 degree oven for 15 to 18 minutes.

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