* Exported from MasterCook *
Muffins, Maple Oatmeal
Recipe By :Becky Krystal
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
80 g old-fashioned rolled oats -- scant 1C
2/3 cup boiling water -- 160ml
4 oz unsweetened applesauce -- 113g 1/2C
1/2 cup maple syrup -- 120ml 150g, any grade
1/2 cup oil -- 120ml 100g, canola, grapeseed, other neutral
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt -- fine
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
250 g whole wheat pastry flour -- 2C, see directions
1 1/4 cups dried tart cherries -- 180g, unsweetened see
directions
Oatmeal porridge, applesauce and maple syrup keep these whole-wheat,
vegan muffins tender, with pops of sweetness coming from dried cherries.
Don't skip soaking the oats in the boiling water - it's crucial to
adding moisture without sogginess and helps the grains melt into the batter.
Because of the importance of the ratio of oats to boiling water, we
highly recommend using a scale to weigh the ingredients for this recipe.
Whole-wheat pastry flour, such as Bob's Red Mill brand, can be found
at well-stocked supermarkets and online. Dried, unsweetened tart
cherries are available online or you can use other dried fruit such
as cranberries, blueberries, or chopped apricots. You can substitute
a 50/50 blend of all-purpose and whole-wheat flours for the
whole-wheat pastry flour.
Position a rack in the middle of the oven and preheat to 375F.
Place the oats in a large, heatproof bowl and pour in the boiling
water. Stir to combine, and cover the bowl with a plate or lid large
enough to trap the moisture. Let rest for 15 minutes.
Meanwhile, lightly brush the wells of a 12-cup muffin pan with oil.
After the oats have hydrated, add the applesauce, maple syrup, oil
and vanilla and whisk to thoroughly combine. Whisk in the baking
powder, baking soda, salt, cinnamon and cardamom until combined.
Using a flexible spatula, gently fold in the flour, scraping the
bottom and sides of the bowl as you mix. Don't worry about some dry
patches at this point - best not to overmix before the fruit goes in.
Add the dried cherries and stir a few more times until they're evenly
distributed.
Scoop the batter into the prepared muffin pan (use a generously
filled 1/4-cup measure or No. 16 disher for quick, even portioning)
and bake for 18 to 20 minutes, or until the muffins are golden brown
and a toothpick inserted in the center of one of the muffins comes
out clean. Let cool on a wire rack in the pan for 5 minutes, then
gently run a butter knife or offset spatula around the muffins to
loosen, if needed, and turn them out onto the rack. Serve warm or at
room temperature.
The muffins are best fresh out of the oven, but leftovers can be
stored in an airtight container at room temperature for up to 3 days
or in the freezer for up to 2 months. Reheat in a 350F oven until
warmed through, 6 to 8 minutes, tenting with foil to prevent excess
browning, if needed.
S(Internet address):
https://www.washingtonpost.com/recipes/maple-oatmeal-muffins/
Yield:
"12 muffins"
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Per Serving (excluding unknown items): 273 Calories; 10g Fat (32.7%
calories from fat); 4g Protein; 43g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 279mg Sodium. Exchanges: 1/2 Grain(Starch); 1
Fruit; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2024 - 0219