Muffins:
1 1/4 cups whole wheat pastry flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup maple syrup
1/2 teaspoons almond extract
1 egg, beaten
Filling:
1/2 cup maple syrup
1/2 cup finely chopped or ground almonds
6 tablespoons whole wheat pastry flour
2 teaspoons cinnamon
2 tablespoons butter, melted
Preheat oven to 400 degrees.
Mix together the flours, baking powder, and salt.
In a separate bowl, mix together the milk, oil, maple syrup, almond extract, and egg.
For the filling, stir together the maple syrup, almonds, 6 tablespoons pastry flour, cinnamon, and melted butter.
Combine dry flour mixture and wet egg mixture and stir just until moist. Put into oiled muffin tins, making 3 layers:
1 tablespoon muffin batter
1 tablesppon almond mixture
1 tablespoon muffin batter (spread obver almond mixture to cover it well)
Bake 20 minutes.
These muffins are Dad's favorites. Since these muffins have a filling, they take a little longer than most muffins but they are worth the extra effort. =) A really good idea is to make a few muffins first to see how they turn out so you know whether to add more muffin batter or almond mixture.
2 comments:
I've never used pastry flour before - can I just substitute regular whole wheat flour instead? They sound really good and I would love to make them for breakfast tomorrow. = )
Yes, you can use the whole wheat flour except they will be heavier. If you want them lighter, then you can add a little all-purpose flour. =)
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