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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A muffin without eggs and nuts. From the issue of April 2007 of Coup de Pouce Ingredients:
1/4 cup unsalted butter, soften |
1/4 cup sugar |
1 teaspoon salt |
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
2 teaspoons baking powder |
3/4 cup oatmeal |
1 tablespoon oatmeal |
1/2 cup 1% low-fat milk |
1/2 cup maple syrup |
Directions:
1. 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.
2. 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).
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