It's that time of the week again.... Muffin Mondays! This time I bring you, Very Mapley Muffins, a recipe that I recreated from a recipe in the King Arthur Flour Whole Grain Baking book. But after I was through tinkering with it, the recipe only slightly resembled the original. And that's the way I like it. Unfortunately, this recipe was developed and made before my photo frenzy began, so there are no pictures of these. That should be incentive enough to go and try them for yourself! As I said before, these muffins are intensely mapley, due to the inclusion of both maple syrup and maple sugar, the sugar being a wonderful discovery for me. The 4 tablespoons go a long way here. Despite the low fat content, they remain soft and moist. These will keep at room temperature for up to three days; they'll get the fuzzies after that. For best keeping, stash them in the freezer and take them out as you want to enjoy them. And enjoy them you will.
(My) Very Mapley Muffins
2 cups (8 oz) regular whole wheat flour
2 1/8 ounces oat flour (about half cup)
2 1/8 ounces AP flour (about half cup)
4 tbsp maple sugar
2 tbsp brown sugar
1 1/2 tsp baking powder
1 tsp salt
1 cup buttermilk
3 tbsp vegetable oil
2 egg whites
1/2 cup maple syrup
Preheat the oven to 350. Grease a twelve cup muffin tin.
In a bowl, whisk together all of the dry ingredients. In another small bowl, or liquid measuring cup, whisk together the liquid ingredients. Pour the liquid ingredients over the dry ingredients and stir just to combine. Don't attempt to de-lump or you'll end up with dry and tough muffins.
Spoon the batter evenly into each of the twelve muffin cups. Bake until a toothpick inserted in the center comes out clean. Remove from pans after 2-3 minutes and cool on a rack.