I first made this muffin when Max was a toddler and he loved them until the great food rejection began. I got the recipe from The Bed & Breakfast Cookbook by Martha W. Murphy. It’s a great little muffin full of oats, low in fat and sugar, and has a maple glaze. I decided to make it for Max to try again but I knew the whole oats would be texturally repugnant to him so I came up with a revised version of this muffin by pulverizing the oats in the food processor until they were as fine as I could get them and this worked well for Max. The result went like this:
“This tastes just like a cinnabun*! You should give this recipe to them to make and sell. Seriously mom, it’s THAT good!”
*I don’t think it tastes like a cinnabun but I’m perfectly happy to have him think it does.
For Max’s sake I have been making the glaze into more of a frosting and I make it fresh each time and don’t measure at all. I will provide instructions for making the glaze how the recipe was originally meant to be (thin) and I will tell you how I have perverted it to suit Max’s needs.
- 1 1/2 cups rolled oats, pulverized in food processor to a coarse flour
- 1 1/4 cups whole wheat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup applesauce
- 1 1/4 cup buttermilk
- 1/2 cup brown sugar
- 3 Tbs melted butter or vegetable oil
- 1 egg
- butter or oil for greasing the muffin tin
For the Glaze:
- 1 Tbs. butter, melted
- 1/2 cup powdered sugar
- 2 Tbs. maple syrup
- Preheat the oven to 400°.
- Grease a muffin tin.
- Mix all dry ingredients, except for the sugar, in a medium sized bowl.
- Mix the sugar and all the wet ingredients together.
- Add the wet ingredients to the dry, avoid beating the crap out of it.
- Fill the muffin tins about half full.
- Bake for 20 minutes, then cool for a few minutes before removing the muffins.
- Make the glaze by madly stirring the three ingredients until they become super smooth. If you want a thicker glaze (as shown in the image) add more powdered sugar until it reaches the thickness you want. If you make a thick glaze it will cover fewer muffins, so make MORE. Capisce?
About the yield: my square muffin tin yields between 8 and 9 muffins depending on how I've divvied up the batter. If using a standard sized round muffin tin you'll be more likely to get 12.
This recipe is adapted from The Bed & Breakfast Cookbook by Martha W. Murphy.
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