Ah! the comfort of food! With an impatient 8 month old and a picky four year old these moist and delicious muffins have been a go-to snack/breakfast/dessert as of late. They are sweetened with real maple syrup and are a far cry from the refined sugar and oils you’ll find in store bought muffins. The best part is there is no compromise on taste. These muffins are a hit, with my four year old and my husband.
I personally find that the best and most indulgent part is the maple butter to spread on the muffins.
Sit down. Pour some milk for the kids, brew some coffee for you, slice the muffin, spread out the butter, and enjoy.
Recipe Modified from Ingredients:
Grease a 12 cup muffin pan or use paper liners. Pre-heat oven to 400 degree
1. In a medium mixing bowl combine the oats and milk, let stand for 5 minutes.
2. In a large bowl combine flour,baking powder,salt and cinnamon, mix with a fork to combine. Make a large well in the center of the flour mixture, set aside.
3. To the oat and milk mixture add the maple syrup, melted butter and slightly beaten egg. Stir to incorporate. Add the oatmeal mixture all at once to the flour mixture, stir until just moistened. Batter will be lumpy. Fold in 1/4 cup chopped walnuts.
4. Spoon batter into prepared muffin tin, filling 2/3 full. Sprinkle with remaining 1/4 cup chopped walnuts. Bake at 400 degrees for 15 - 18 minutes, or till golden brown. Cool in muffin tins for 10 minutes. Remove from tins and serve warm.
Spiced Maple Butter
In a large bowl , beat the butter, maple syrup and cinnamon till fluffy. Place in a container, cover and chill for up to a week. Serve at room temperature.