Prep 15 mins
Cook 30 mins
This makes a great breakfast muffin. You can use any dried fruit in the batter and for a special treat they're nice with a bit of brown sugar sprinkled on top just before baking.
- 2 cups oats
- 2 cups milk
- 2⁄3 cup maple syrup
- 2⁄3 cup butter, softened
- 2 eggs, beaten
- 2 cups white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1⁄8 cup brown sugar
- 1⁄2 cup dried apricot, chopped
- Mix the oats, milk and dark maple syrup together in large bowl.
- Add in the butter and eggs and use a mixer to blend thoroughly.
- Combine the flour, baking powder, baking soda, salt, brown sugar, and apricots and gradually fold into the batter.
- Drop the muffin batter into buttered muffin tins.
- Bake at 400 degrees for 25-30 minutes.
Salty and not sweet enough. I wish I had read pp review before baking! Good texture and moistness, though, so I may try again with less salt and more brown sugar!
These are pretty good. Don't use 2 tsps. of salt... that's too much. I used 1 scant tsp and they were plenty salty. Next time I'll up the brown sugar to 1/2 cup for a little more sweetness. Also, I only used 1/2 cup of butter. I got 20 normal size muffins and only had to bake them about 18 minutes. The muffins didn't rise a lot so next time I'll probably only make 16 - 18 and fill the cups more. I might try adding a little maple extract for more maple flavor also.
These are very tasty and tender muffins Sackville Girl! But then you allready knew that! Seriously- they weren't all that sweet which kind of caught me off guard but then perhaps that is why they are healthier. The maple taste was just enough and paired well with the melting butter BF and I had to have upon splitting them open! I halved the recipe and still got 10 decent-sized muffins. Extras for freezing! I think a drizzling of extra maple syrup would do well with the melting butter next time! Thanks for the great recipe!