Saturday, 16 January 2010

• Recipe: Oatmeal & Apple Buttermilk Muffins

  This is a guest post from Thibeault's Table.
  

  
  
  

  
  I had some buttermilk that I wanted to use in a breakfast treat so I went  looking for a "buttermilk" muffin recipe.   Lots of options.   Some combined buttermilk and oatmeal, one of Moe's favourite combinations. And another recipe  contained apples which was an added appeal (no pun intended).  I had just about settled on one recipe when I found another with a picture of a muffin that was  decorated  with a walnut half and drizzled with maple syrup before baking.
  
  Decisions, decisions.  What I ended up doing was adjusting one of the recipes slightly and using the walnut and maple syrup idea to decorate.  Except I was out of walnuts so used pecan halves instead.
  
  

  
  

  
  

  
  

  I have Jane's Sweets and Baking Journal to thank for the basic recipe and Radio Gastronomy for the decorating idea.   Both of these blogs have great recipes and beautiful photography. 
  

  You can find the original recipe on Jane's Sweet and Baking Journal. Here is the recipe as I made it.
  

  Oatmeal And Apple Buttermilk Muffins
  ========================
  Adapted from :Jane's Sweets And Baking Journal
  
  Ingredients:
  

  • 1 cup rolled oats (I used regular old fashioned oats)
  • 1 cup buttermilk
  • 3/4 cup All-Purpose flour
  • 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 pinch of cinnamon (or more if you prefer)
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 6 Tbsp. melted butter, unsalted
  • 2 teaspoons vanilla extract
  • 3/4 cup of finely chopped apple
  • Walnut or pecan halves
  • Pure Maple Syrup

  Directions:
  
  Preheat oven to 375°F.  In a large bowl, stir together the oats and buttermilk. Set aside for 20 minutes.
  
  In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  
  Into the large bowl of oats and buttermilk, add the beaten eggs, stir in the sugar, butter and the vanilla. Add  the flour mixture and stir just enough to combine. Do not over mix.  Fold in the chopped apple.
  
  Line a muffin tin with paper liners. Fill the muffin cups  two-thirds full. Top each muffin with a pecan or walnut half and drizzle with a little maple syrup.   Bake at 375°F for about 15 minutes or until golden, and a toothpick inserted in the center comes out clean. Wonderful served warm for breakfast.
  

  
  
  

  Thank you to Lori of All that Splatters  for hosting our Saturday Blog Showcase this week.
  

  Visit All That Splatters  and join in the fun.
  

  
  

  • 11:34 AM
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