GREAT GRAINS MUFFINS
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1 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old- fashioned oats
¼ cup granulated sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
1 stick (8 Tbsp.) unsalted butter, melted and cooled
¾ cup chopped dried fruit (apricots, cranberries, etc.) and/or chopped nuts (optional)
1. Center a rack in the oven and preheat oven to 400°F. Butter or spray 12 molds in a regular size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.
2. 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 buttermilk, maple syrup, eggs and melted butter. Pour liquid ingredients over 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 the batter evenly among the muffin cups.
3. Bake 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.
Servings: 12
Recipe Source: Baking, From My Home to Yours
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“Our family really enjoyed these muffins. I used chopped dried cranberries and apricots.”
-San Diego, CA
