Great Grains Muffins
From Baking From My Home To Yours, by Dorie Greenspan
"I like to add quartered prunes to the mix, but the muffins are also good with raisins, dried apricots, dried cranberries, a few chopped pecans or nothing additional at all. Ditto when it comes to spreads- there great with butter, cream cheese, a slice of cheddar, some jam or plain."
- 1 cup ap flour
- 1/3 cup whole wheat flour
- 1/3 cup yellow cornmeal
- 1/3 cup old-fashioned oats
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 stick (8tbsp) unsalted butter, melted and cooled
- 3/4 cup quartered moist, plump prunes or other dried fruit (cut up as necessary) and/or chopped nuts (optional)
Center a rack in the oven and preheat to 400 degrees. Butter or spray 12 molds in a regular size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan (don't grease the cups). Place the muffin pan on a baking sheet.
In a large bowl, whisk the flours, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a large glass measuring cup or another bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Pour he liquid ingredients over the 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 using. Divide the batter evenly among the muffin cups.
Bake for 18-20 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.