As I was thinking of what I could cook for a competition requiring flour and maple syrup I thought of all my favorite foods. This had to be an original recipe and significantly different than other published recipes. This caused me great complications as baking things like muffins, cookies, and such require a certain ratio of dry, wet, egg and flour to work properly. How was I ever going to come up with a significantly different recipe.
On all other new recipe or baking ideas, I went out to Google and did a recipe search so I could see if what I had in mind had already been written. But I think I’ve been dreaming maple and flour as I woke up this morning and just decided to put these ingredients into a muffin. I know, oatmeal raisin muffins and quick bread have been done plenty of times. And my recipe may be close to other muffin recipes but this muffin comes out really yummy and fairly healthy.
I like to use oat flour in recipes. I have an Oatmeal Pancake recipe that doesn’t use any all-purpose flour, just oat flour and oatmeal. You can make this recipe gluten free by substituting the all-purpose flour with oat flour. Also, in trying to be healthy in my baking I am working on cutting the sugar and adding flax to my recipes.
Preheat oven to 350 degree F/180 C/Gas Mark 4. Prepare muffin tins by lightly greasing, lining with paper baking cups or using silicone cups.
In a large bowl, sift the flour, oat flour, flax, baking powder, baking soda, salt, and cinnamon together. Add the rolled oats and raisins and set aside.
You can make oat flour by pulsing rolled oats until a flour consistency in your food processor or blender.
In a medium bowl beat the eggs lightly. Add the melted butter, maple syrup, and buttermilk. Whisk together thoroughly.
Make a well in the center of the dry ingredients and pour the wet ingredients in the middle. Carefully stir all the ingredients together until combined. Do not beat or your muffins will be tough. This mixture will look a little watery when you first combine it but leave it sit while you make the topping and it will absorb the liquids. This is because flax takes up a lot of the moisture in the mix.
In a small bowl combine the brown sugar, rolled oats and cinnamon and stir in the 2 tablespoons of melted butter. This will make a lightly crumbly mixture.
Using a 1/4 cup disher fill muffin cups 3/4 full and sprinkle the topping mixture on. I use my fingers to put the topping on since it’s easier to spread on the muffins.
Bake in a 350 degree F/180 C/Gas Mark 4 oven for 20 to 25 minutes.
Yield: 9 servings of 18 muffins
Preparation time: 20 minutes
Total time: 45 minutes
Source: Sharon E. Russell