Corn & Oat Muffins

Created 01 Nov 2012 20:39, Updated 01 Nov 2012 20:42

Corn and Oat Muffins

From King Arthur Flour Whole Grain Baking

Yield: 1 dozen muffins
Baking Temp: 375 degrees F
Baking Time: 23 to 25 minutes

(Note: these muffins are not very sweet, and are fabulous as a dinner accompaniment. If you want a sweeter muffin, you can add more sugar.)

1/2 c old-fashioned rolled oats
3/4 c boiling water
1 c chopped dates
4 T unsalted butter
1/4 c packed light or dark brown sugar*
1 c whole yellow cornmeal
1 c unbleached bread flour
1/2 c oat flour
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
2 large eggs

Preheat the oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.

Place the oats in a large mixing bowl and pour the boiling water over them. Add the dates, butter, and brown sugar, stirring to combine. Set the bowl aside to cool to room temperature. Whisk together the cornmeal, flours, baking powder, baking soda, and salt in a large bowl. Stir the buttermilk and eggs into the cooled date mixture, then add to the dry ingredients and mix until everything is evenly moistened.

Scoop the batter by heaping 1/4-cupfuls into the prepared pan. Bake the muffins until the tops are domed and golden brown, and a cake tester inserted in the center comes out clean, 23-25 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.

*For sweeter muffins, increase brown sugar to 1/2 cup.

To make oat flour, grind rolled or instant oats in a food processor for 30-45 seconds.

Fix IE bug

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License