Monday, April 25, 2011

Baking with Dorie, Great Grains Muffins

Hi!

Today's Baking with Dorie was chosen by ME!

I will post the recipe below or you can find it on page 9 of Baking from My Home To Yours, by Dorie Greenspan. You can also check out the other bakers here.

We love muffins and these sounded so interesting to me. I liked the idea of adding oats, whole wheat flour,cornmeal and maple syrup. I wondered what the texture and flavor would be like.

I made just a half a batch, and we really enjoyed them fresh from the oven for breakfast this morning! I could really taste the hint of cornmeal which was what I was hoping for. They are not a light muffin, but  not heavy either! I added raisins and walnuts....they were perfect! Not too sweet, just right after being overloaded with all the Easter goodies this past week.

We had a great Easter with our kids home!


Here we are celebrating our Birthdays:


The day went by way too fast for me. I always get a bit sad when they leave so it was fun to wake up this morning and get this post ready. It was good to be baking again! It's a beautiful day here and I plan to spend some of it just sitting outside in the sun..it has been a LONG winter!

Have a great Easter Monday!

Great Grains Muffins

1 cup flour
1/3 c. whole wheat flour
1/3 c. cornmeal
1/3 cup old fashioned oats
1/4 c. sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
1 stick {8 Tablespoons} unsalted butter, melted and cooled
3/4 cup quartered, moist, plump prunes or other dried fruits and or chopped nuts

GETTING READY:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter and spray 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which neither needs greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt.In a large glass measuring cup or other bowl, whisk together the buttermilk, maple syrup, eggs, and melted butter. Pour the liquid ingredients over the dry and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-if the batter is a bit lumpy, that's fine. Stir in the fruit or nuts, if you are using them. Divide the batter evenly among the muffin cups,.

Bake for 18-20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.

7 comments:

Design Wine and Dine said...

OH, I'm so glad you got to see your kids and spend time with them this weekend! Looks delicious! Happy Easter to you too! :) Enjoy this beautiful day!

Grapefruit said...

So glad that you're back on your feet & were able to enjoy the holiday with your kids.
Thanks for picking this recipe! I'm not baking this week (yet again) but I'm looking forward to seeing everyone else's posts.

rebecca said...

How wonderful you had your kids with you this weekend. I was swamped with Easter prep and activities- I'll be making the muffins later this week. Looks like a great recipe!

Bizzy said...

What a pretty color, yours came out. I am sorry, I was not here sooner but I was offline for a few days. I made mine a long time ago and made them gluten-free. They came out well.

Katerina said...

Beautiful muffins Laurie! It is always nice to celebrate with your loved ones!

CaSaundraLeigh said...

Looks like you had a great Easter! The weekend was beautiful weather too :-)

Anonymous said...

Are you still stamping? I've visited your Stamping Up North blog several times and you haven't uploaded any new cards lately. I always enjoy seeing your new projects and then checking out your cooking blog also.