Maple Oat Muffins
Just so we’re clear, a lot of my stories are going to revolve around baking. The hubby and I owned an inn and restaurant for 13+ years and one of my (many) jobs was the baking. I’ve got a particular thing about humble baking. You know, that thing you know how to make and you make it a lot. It won’t win any awards for good looks. It sometimes doesn’t even look all that tasty. In fact, maybe it even looks healthy. Maybe it IS healthy. Stealth tasty. Stealth cooking.
My Maple Oat Muffins are exactly that. Simple, small, knobbly, brown. And also, over the years, my most requested recipe. Why? Maybe they look achievable? Maybe they seem simple and healthy, the kind of recipe that anyone could cook. I reality, that applies to a lot of the baking I do. I know there are people who would say I am downplaying my skills. I have often said the reason I can bake is that I am methodical and like a plan. I’m a recipe follower. And as long as I follow carefully, the world of cooking is open to me. The hubby would rather do just about anything before he read a recipe – and it won’t surprise you to know that he’s the chef in the family. He’s got that thing, that open-the-fridge-door-and-magic-happens thing. Me, I love a cookbook.
Back to the muffins. In innkeeping world I baked muffins (or breakfast breads or coffeecakes or scones or biscuits or….you get the idea…) almost every morning for all those years. The first muffin, hot out of the oven, was split between my husband and I while we worked our way through breakfast for the guests and the morning’s prep list. Definite perk of the job. Quality control is a serious business. Then, after breakfast was complete and the tables cleared, the untouched muffins went into a basket, left for anyone to grab. Staff, neighbors, delivery people, salesmen, friends. And the maple oat were always the favorite, particularly with the housekeepers, and they knew a thing or two about everything.
Maple Oat Muffins
- 1 cup oats
- 1/4 cup maple syrup the darker, the better
- 1 cup sour cream plain yogurt will do in a pinch
- 1 cup flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/4 cup vegetable oil
Preheat oven to 400 degrees. Line or grease 12 muffin cups
In a medium bowl, combine the oats and maple syrup until the oats are well coated in syrup (add more syrup if needed). Stir in sour cream. Set aside for the oats to soften.
In another bowl, combine flour, brown sugar, baking powder, baking soda and salt.
Add egg and oil to oat mixture, blend well.
Add the dry ingredients and mix gently until blended
Spoon batter into prepared muffin tins. Bake for 15 – 20 minutes.
P.S. These are delicious just like they are, but I have added about a cup of fresh berries to this recipe and no one complained.