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Jewish World Review
The perfect muffin? Not too sweet, filled with all sorts of seeds, peppered with dried cherries and covered with lightly sweet streusel topping
Oat bran, flax, cornmeal, poppy seeds and large Bing cherries contribute wonderful flavor and texture to these muffins, baked with a lightly sweet streusel topping. A perfect way to start the day, and they make a great snack when you're on the go.
WHOLE GRAIN MUFFIN WITH PLUMP DRIED CHERRIES
MAKES about 2 dozen muffins
TOTAL TIME: 1 hour.
- 1/2 cup dark brown sugar
- 1/2 cup (1 stick) softened butter
- 1 1/2 cups old-fashioned oats
1. In a medium bowl, stir together the sugar and butter until completely combined and smooth. Stir in the oats until they are coated and the topping forms clumps. Spread the topping onto a rimmed baking sheet and refrigerate until chilled and hardened. Break up the clumps and store, refrigerated, in a sealable plastic bag. This makes slightly more topping than is needed for the muffins; the topping will keep, refrigerated, up to 1 month (or frozen up to 3 months).
WHOLE GRAIN MUFFINS
- 2 cups old-fashioned oats
- 2 1/2 cups buttermilk
- 1/2 cup canola oil
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup oat bran
- 2/3 cup flax meal
- 2/3 cup stone-ground cornmeal
- 2/3 cup dark brown sugar
- 2 teaspoons poppy seeds
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups dried cherries, preferably Bing
- Prepared streusel topping
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1. Heat the oven to 375 degrees. Lightly grease the muffin tins to prepare them.
2. In a medium bowl, combine the oats and buttermilk, and set aside so the oats can soak.
3. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the oil, eggs and vanilla.
4. In a separate bowl, whisk together the oat bran, flax meal, cornmeal, sugar, poppy seeds, baking powder, banking soda and salt.
5. Add the soaked oats and buttermilk to the bowl with the egg mixture, then, with the mixer running, slowly incorporate the dry ingredients. Fold in the cherries.
6. Spoon the batter into the muffin tins, filling each cup approximately two-thirds of the way full. Top each muffin with a light crumbling of streusel topping.
7. Bake the muffins until puffed and a rich golden coloring on top, and a toothpick inserted comes out clean, 22 to 26 minutes, rotating each tray halfway through.
8. Cool the muffins on a rack before unmolding.
EACH OF 24 MUFFINS
Protein: 4 grams
Carbohydrates: 32 grams
Fiber: 3 grams
Fat: 11 grams
Saturated fat: 3 grams
Cholesterol: 24 mg
Sugar: 16 grams
Sodium: 239 mg
NOTE: Adapted from Clementine Bakery in Century City, Calif.
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