1 1/4 c. old fashioned oats
1 c. whole-wheat flour
1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 c. buttermilk
1/2 c. Moose Mountain maple syrup
1/4 c. vegetable oil
1/2 c. finely chopped walnuts
- Preheat oven to 400*F. Grease or spray a 12 cup muffin tin with nonstick oil. Set aside.
- Using a food processor or blender process the oats until a coarse powder; it’s okay if some larger flakes remain. Measure 1 cup of this oat powder and combine in a large bowl with the wheat and all-purpose flours, baking powder, baking soda, and salt. Mix well.
- In a separate bowl beat the eggs, then blend in the buttermilk, Moose Mountain maple syrup, and oil. Pour the egg mixture into the dry ingredients and stir just to blend. Fold in the walnuts. Divide the batter evenly among the muffin cups.
- Bake for 20 minutes, or until golden. Serve hot. Yields 12 muffins.
Original recipe from the Maple Syrup Cookbook by Ken Haedrich. Published here with permission from Ken Haedrich and Storey Publishing. Check out more of his great recipes at ThePieAcademy.com.