To me, these muffins are the perfect breakfast or snack food. They’re not very sweet and have a great texture from the oats, cornmeal, and dried fruit. As a bonus, the tops are nice and crunchy.
Great Grains Muffins
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 12 muffins
- 1 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/3 cup yellow cornmeal
- 1/3 cup old-fashioned oats
- 2 tablespoons – 1/4 cup sugar, depending on how sweet you want them
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk OR 1/2 cup plain yogurt+1/2 cup milk
- 1/3 cup pure maple syrup
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- 3/4-1 cup quartered moist, plump prunes, other dried fruits (cut up as necessary) and/or chopped nuts (optional)
- Center a rack in the oven and preheat to 400ºF. Butter or spray a regular-size 12-mold muffin pan or fit the molds with paper muffin cups. Place muffin pan on a baking sheet.
- In a large bowl, whisk together flours, cornmeal, oats, sugar, baking powder, baking soda, and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk OR yogurt+milk, maple syrup, eggs, and melted butter.
- Pour liquid ingredients over 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 and/or nuts, if using.
- Divide batter evenly among the muffin cups. It will basically fill each muffin cup.
- 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. They taste best the day they’re made, but you can split and toast them the following day. To keep them longer, wrap them airtight and keep in the freezer for up to 2 months. Rewarm in the oven at 350ºF, or split and toast them.