Sunday, July 29, 2007
Preheat oven to 350 F, and grease 24 muffin cups.
1/2 cup melted butter
2/3 cup brown sugar
2 tsp. sea salt
Add dry ingredients, and blend until crumbly:
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
4 tsp. baking powder
Add and stir together:
1 1/2 cups rolled oats (not quick cooking)
Mix together well and stir into dry ingredients, just until moistened:
1 cup milk
1 cup pure maple syrup
Bake for 20-25 minutes. Remove from muffin tins. Cool and spread with glaze.
1 Tbsp. softened butter
1/2 cup powdered sugar
1 Tbsp. pure maple syrup
1 Tbsp. milk
Mix together until smooth. Drizzle over muffin tops.
This recipe was originally found on Heather's blog, A Place of Quiet Rest. I'm not a "maple and brown sugar" kind of gal, but I knew my family would enjoy them anyway. Of course, I had to taste one, and I was very pleasantly surprised. I expected a sugary-sweet flavor like the Maple and Brown Sugar instant oatmeal packets. Instead I was greeted by a bite of very mild, only slightly sweet, hearty goodness. My family said these are a definite "make again!" Thank you, Heather, for giving me permission to share the recipe on my blog.