I really wanted these maple oatmeal mustard muffins to be cupcakes. I even thought about calling them cupcakes, but in the interest of blog integrity, I must admit that they were muffins. The problem, you see, was the white whole wheat flour. I’d never used white whole wheat flour before, but I’d heard rumors that it tasted just like white flour while retaining the health value of whole wheat. Not true. Even though only half of the flour I used was white whole wheat flour (the other half was all-purpose), these wannabe cupcakes tasted like whole wheat muffins.
Despite the fact that muffins are the geeky friend of the hipster cupcake, these muffins have nothing to be ashamed of. They have the tender sweetness of maple, the in-your-face texture of oatmeal, and a surprise sassy kick from the mustard. They were a huge hit with my moms’ group (winning out over a chocolate cupcake that I made for a Scharffen Berger contest and Panettone Cupcakes).
The Maple Oatmeal Mustard Muffin Recipe
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Maple Oatmeal Mustard Muffins
Oatmeal mixture Ingredients
- 1 1/2 C rolled oats
- 1/2 C maple sugar
- 1 t cinnamon
- 2 T whole mustard seeds
- 6 T unsalted butter melted
Cake batter Ingredients
- 1 C white whole wheat flour you could use regular whole wheat or simply all-purpose
- 1 C all-purpose flour
- 1 t baking powder
- 1 t baking soda
- 1/4 t salt
- 1/2 C maple syrup
- 1/2 C sunflower oil you could use canola oil
- 2 eggs lightly beaten
- 1 C Greek yogurt you could use plain yogurt
- 1 t vanilla bean paste you could use vanilla extract
- 4 t whole grain mustard
Maple glaze Ingredients
- 1/3 C powdered sugar
- 3 T maple syrup
First, make an oatmeal mixture
Mix together oats, maple sugar, cinnamon, and mustard seed.
Mix in melted butter and stir well.
Then, make the cake batter
In a large bowl, combine flours, baking powder, baking soda, and salt.
In a separate bowl, beat maple syrup, oil, and eggs until well blended.
Stir in yogurt, vanilla, and mustard.
Add wet ingredients to dry ingredients all at once, and mix by hand until evenly combined.
Stir in oatmeal mixture.
Fill cupcake liners 3/4 full.
Bake at 350 F for 25 minutes, or until a toothpick inserted in a muffin comes out dry.
Last, top with a maple glaze
Mix powdered sugar and maple syrup and spread on cooled muffins.