Great Grains Muffins

I made these as a buffer to all the Holiday eating back in December. I just couldn’t handle all the decadence. I was in this state of perpetual dizziness from my excessive sugar consumption… if only I had self control! Well these muffins saved me. Great Grain Muffins. Incredible. Healthful, yet wonderfully delicious. Exactly what I needed to get me out of my sugar slump.

These muffins remind me so much of anadama bread.  Anadama doesn’t have anything on these muffins though. Anadama bread is made with cornmeal and molasses. NOW, these great grains muffins have whole wheat flour, cornmeal, oats, and maple syrup. The flavor’s and textures are astounding.

I have to tell you though, muffins (no matter which kind) are never very good after the first day of baking. They dry out very quick. And these are no exception, especially with all the grains in them. I suggest you bake off what you need right away and anything else you don’t plan on eating that day, freeze. Just cover and freeze the muffins right in the tin. Once frozen, place muffins into a freezer bag and store until you want to bake. You can make as many as you need at a time, use the same oven temperature and bake about 5 minutes longer, straight from the freezer, no defrosting necessary. There is nothing better then a fresh muffin.

As with most muffins, these are easy and quick to come together. Here’s the “how-to” :

In a large bowl, sift together all the dry ingredients-

Flours, cornmeal, oats, sugar, salt, baking powder, and baking soda.

Whisk to combine.

In a medium sized bowl, whisk together eggs, maple syrup, buttermilk, and melted butter.

Make sure that your buttermilk is at room temperature or warmed with your butter!!

If not, the cold buttermilk will solidify the fat solids in the butter when you add them together.

You’ll get clumps that look like those above. Except that picture doesn’t even do justice to the clumps that are at the bottom of the bowl…

SO, please, please, pleassssse- warm your buttermilk!

This used to happen to me all the time when I was making pancakes… really frustrating.

To reverse the effects, just warm up the mixture (a little) on low heat in a saucepan.

The butter fats will start to melt again and you can continue with the recipe.

Pour the wet ingredients into the dry ingredients and whisk to just combine.

Note- lumps are acceptable! Do not over-mix or you will get tough muffins.

Fold in the dried fruit/nuts of your choosing.

I went with chopped prunes because they are super healthy. Loads of antioxidants.

Measure them evenly out into the muffin tin and bake!

Easy, right? Love quick breads.

You’ll end up with these homey muffins with a touch of sweetness and full of heartiness without being dry.

They’re a great muffin if you’re looking for something a bit healthful that doesn’t compromise on taste.

 

adapted from Dorie Greenspan’s “Baking From my Home to Yours”