I made these muffins today to go alongside our steaming bowls of soup at lunchtime. They’re from Dorie Greenspan’s Baking from My Home to Yours cookbook. I love the combination of grains that give a little bit of crunch to the slightly sweet muffin.
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 tsp. salt
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
1 stick (8 tbsp.) unsalted butter, melted and cooled
3/4 cup quartered prunes or other dried fruit and/or chopped nuts (optional) (I used raisins)
Preheat oven to 400 degrees. Butter or spray muffin pan or line with paper cups. Place muffin pan on baking sheet. (I didn’t do that; I just stuck it on the oven rack.)
In a large bowl, whisk together 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 the liquid ingredients over the dry ingredients and, with whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough—or if the batter is a bit lumpy, that’s fine. Stir in fruit or nuts if you’re using them. Divide batter among muffin cups.
Bake for 18-20 minutes, or until 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. Serve warm.