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| Fresh out of the oven!!! |
Ingredients:
2 eggs
1/2 cup brown sugar
1 & 1/4 cup buttermilk **
3/4 cup maple syrup
1 & 1/4 cups whole wheat flour
1 & 1/2 cups rolled oats + an extra 3 tablesppons for sprinkling on top of muffins
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Steps:
1. Preheat oven to 400 & line muffin pan with paper cups ( I highly reccomend that you get the unbleached parchment paper baking cups.. If You Care makes the ones that I use & you can usually buy them at whole foods)
2. In mixing bowl whisk together brown sugar & eggs. Add buttermilk & maple syrup and set aside.
3. In a separate bowl combine dry ingredients (flour, oats, baking soda, baking poweder and salt) Mix with a fork
4. Add dry ingredients to buttermilk mixture and stir until evenly moistened. The batter will be rather runny at first but will thicken up after a minute or two.
5. Spoon in to muffin cups. ( I got about 2 tablespoons per muffin cup)
6. Sprinkle about a teaspoon of remaining oats onto top of muffins.
7. Bake 20 minutes or until browned and toothpick comes out clean.
**Because I really only use buttermilk for baking and I like to bake on a whim it is rare that I have it in my fridge. What I recommend is keeping powdered buttermilk on hand and just mixing up what you need for what you are cooking. Bob's Red Mill makes the one that I use (I love all this all natural & organic line. I actually use their whole wheat flour in this recipe as well! They have a wonderful selection of gluten free baking products also.)
