Wheat Maple Oat Muffins


My mom asked me to whip up a gift for her co-workers birthday. I decided to do something different than the usual cookies or cake, so I put together a little muffin basket with these slightly sweet, breakfast friendly muffins. 
The original recipe from crepesofwrath uses 100% all purpose flour, but being that I only had a cups worth, I made the muffins a little healthier with whole wheat flour. Being that I'm a health nut, I would like to try them again with 100% whole wheat flour and have yet to do so. The original recipe also calls for 1 egg, but I kicked it up to 2 due to comments I read regarding the muffins being too crumbly and the high absorption of whole wheat flour. 



To kick up the sweetness, I made a maple flat glaze to brush over the tops. The glaze ends up drying and becoming clear, not to cover up the oat garnish.

Whole Wheat Maple Oat Muffins
(Modified from crepesofwrath)
Yield: 15 muffins

Ingredients:
1 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup unsalted butter, melted and slightly cooled
1 cup brown sugar
2 large eggs, room temp.
1 cup milk, room temp.
3 tbsp. maple syrup
1 tsp. vanilla
oats, to garnish

Glaze
1 cup powdered sugar
2-4 tbsp water
1 tbsp maple syrup

Procedure:

  1. Preheat oven to 350 degrees and line a muffin pan. 
  2. Sift together flour, baking soda, cinnamon, and salt. Add oats to flour mixture. 
  3. In the bowl of a mixer on medium speed, combine melted butter and brown sugar, scrape the sides of the bowl.
  4. Add eggs one at a time until combined, scraping the sides after each addition.
  5. In a separate bowl, combine milk, maple syrup, and vanilla. Add to butter mixture on medium speed until combined, scrape
  6. Make a well in the center of the dry ingredients and pour the wet mixture in the center. Fold in only until combined. Do not overmix!
  7. Scoop into muffin pans until they are 2/3 of the way full. Sprinkle the tops with raw oats to garnish.
  8. Bake for 20 minutes or until tops are golden brown. 
  9. Let cool in muffin pan for 5 minutes, then remove muffins from pan and place on wire rack to finish cooling. 
  10. For the glaze, sift the powdered sugar and whisk in maple syrup and water to desired consistency for brushing onto the tops of the cooled muffins. 
  11. Eat & enjoy!





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© A Little Baker
Maira Gall