1/4 cup white whole wheat flour
1/4 cup chopped toasted pecans + 1/2 cup
2 Tbsp. quick oats + 3/4 cup plus 2 Tbsp.
2 Tbsp. granulated sugar
1 Tbsp. pure maple syrup + 1/2 cup + 1/4 cup, Grade B preferred
1/4 tsp. maple flavor + 1 tsp. + 1/4 tsp.
1 Tbsp. unsalted butter, melted + 2 tsp.
1 cup unbleached all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
scant 1 cup buttermilk
1/4 cup canola oil
1 large egg
1/3 cup confectioner's sugar


In small bowl, combine whole wheat flour, 1/4 cup pecans, 2 Tbsp. oats, 2 Tbsp. granulated sugar, 1 Tbsp. maple syrup, 1/4 tsp. maple flavor and 1 Tbsp. melted butter. Set aside.
In large bowl, whisk together 1 cup all-purpose flour, 3/4 cup plus 2 Tbsp. quick oats, 1/2 cup pecans, baking powder, baking soda and salt. In medium bowl, whisk together buttermilk, 1/2 cup maple syrup, 1 tsp. maple flavor, oil and egg. Add liquids to dry ingredients all at once, stirring lightly with spoon or spatula till just barely combined. Let batter rest 20-30 minutes before filling greased muffin tins with about 1/4 cup batter and 1/2 Tbsp. streusel. While batter is resting, heat oven to 350F. Bake 17-19 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool muffins in tins 5 minutes, then turn out onto wire rack to finish cooling.
While muffins are cooling, combine confectioner's sugar, 2 tsp. melted butter, 1/4 cup maple syrup and 1/4 tsp. maple flavor in small bowl, stirring with spoon or fork till smooth. Drizzle warm muffins with glaze. Yield 12 standard-size muffins


A wonderful breakfast or snack muffin. Oats, maple syrup and pecans make a moist, hearty, satisfying muffin. A crunchy streusel topping and maple glaze bring this muffin over the top.


12 muffins


Friday, April 26, 2013 - 7:19am


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