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REC: Great Grains Muffins

Veteran Member
1398 posts
Joined: Feb 5, 2007


Posted to Thread #14229 at 1:06 pm on Mar 25, 2009

Great Grains Muffins

1 cup all purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 salt

1 cup buttermilk
2 large eggs
1/3 cup maple syrup
1 stick unsalted butter, melted and cooled

3/4 cup quartered moist plump prunes or other dried fruits
(I used a mixed full cup of prunes and dried apricots)

Note: ( I added 1 /2 tsp fiori di sicilia to wet ingredients, not part of original recipe)

Preheat oven to 400

Butter or spray a 12 muffin cup tin, or fit with paper muffin cups, can also use a silicone muffin pan, ungreased.
Place muffin pan on baking sheet

In a large bowl, whisk together flours, cornmeal, oats, sugar, baking powder, baking soda and salt.
In a large measuring cup or bowl, whisk buttermilk, eggs, syrup, and melted butter.
Pour liquid ingredients over dry. With whisk or rubber spatula, gently, but quickly stir to blend. Donít worry if the batter is lumpy, its ok. Stir in fruits or nuts, if using. Divide batter evenly among the muffin cups.

Bake 18-20 mins until tops are golden and thin knife inserted comes out clean.
Transfer pan to rack to cool 5 mins.
Then remove muffins to rack to further cool.

These are best eaten the day they are made, or tightly wrapped and frozen for up to one month

Dorie Greenspan, Baking from My Home to Yours

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