/ Saturday, May 23, 2009 / 6 Comments / Breads and Bakes , North American
Great Grains Muffins
I baked some great grains muffins for breakfast today. Besides the plump prunes, I also added some dried dates and raisins to the muffins. If you end up with more muffins than you can eat, I suggest you freeze them in the refrigerator immediately. Then just reheat in the oven when you feel like having them. Anyway, I like to toast my muffin lightly and spread some salted butter on it. Enjoy.
Recipe adapted from Baking From My Home To Yours By Dorie Greenspan
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 tsp Salt
1 Cup Buttermilk
1/3 Cup Pure Maple Syrup
2 Large Eggs
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
3/4 Cup quartered moist, plump prunes or other dried fruits (cut up as necessary) and/or chopped nuts (optional)
Getting ready: Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you're using them. Divide batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.