Prep 15 mins
Cook 25 mins
A muffin without eggs and nuts. From the issue of April 2007 of Coup de Pouce
- 59.14 ml unsalted butter, soften
- 59.14 ml sugar
- 4.92 ml salt
- 177.44 ml all-purpose flour
- 177.44 ml whole wheat flour
- 9.85 ml baking powder
- 177.44 ml oatmeal
- 14.79 ml oatmeal
- 118.29 ml 1% low-fat milk
- 118.29 ml maple syrup
- 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.
- 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).
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.
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.
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.