Total Time
Prep 15 mins
Cook 25 mins

A muffin without eggs and nuts. From the issue of April 2007 of Coup de Pouce


  1. In a bowl, mix butter, sugar and salt. In another bowl, mix both flours and baking powder, then add them to the mixture of butter. Add 3/4 cup of oatmeal and stir. In a third bowl, stir milk and maple syrup. Pour the mixture of maple syrup on the dough and stir until the mixture is wet, taking care not to stir too much.
  2. Spread the dough in 8 greased muffins tins. Sprinkle with remaining oatmeal (1 tablespoon). Bake in a preheated oven of 350 F for 20 to 25 minutes or until a toothpick inserted in a muffin comes out clean. Let cool on a rack for about 5 minutes. Remove the muffins from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).
Most Helpful

5 5

Very good muffins which are super easy and taste great! We made 12 muffins from the recipe - only change was just using all white flour.

4 5

Nice tasty muffins, but they didn't rise like I thought they would though. Nice litlle dessert for us tonight. Will be trying again in the future. Made for Zaar Stars.

5 5

These muffins are very tasty! They have a wonderful soft texture and a lovely crunch from the oatmeal on the outside. I added raisins and reduced the sugar by half and it was just the right amount of sweetness for me. This is the perfect muffin recipe for breakfast! I will surely make them again soon! Thanks so much for sharing, Boomette! Made for Everyday is a Holiday February 2009.