golden multigrain muffins
Makes 12 muffins
- 1 cup (3 ⅜ ounces) whole-wheat pastry flour
- ⅓ cup (1 ⅜ ounces) all-purpose flour
- ⅓ cup (1 ⅝ ounces) yellow cornmeal
- ⅓ cup (1 ⅛ ounces) old-fashioned oats
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons golden flaxseed meal (optional)
- 1 cup buttermilk
- ⅓ cup maple syrup
- ¼ cup honey
- 2 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- ¾ cup dried fruits and/or nuts (I love a half-half mix of dried cranberries and chopped, toasted pecans, but really anything goes) (optional)
Preheat oven to 400 degrees F. Butter a 12-cup muffin tin, or line the muffin tin with paper inserts.
Put the flours, cornmeal, oats, baking powder, baking soda, salt, and flaxseed meal into a large bowl, and whisk to combine. Set aside.
In a medium bowl, whisk together the buttermilk, maple syrup, honey, eggs, and melted butter. Add the wet ingredients to the dry ingredients, and fold with a spatula as gently as possible just until only a few streaks of dry ingredients remain.
Add the fruits and/or nuts to the batter, and fold gently until just combined.
Portion the batter evenly into the muffin tins, and bake 18-20 minutes, or until a toothpick inserted into one of the muffins comes out clean. Enjoy immediately (muffins are best that way!) or store them in a sealed container at room temperature. They’ll keep for about five days or so, and are fantastic toasted and buttered.