Monday, February 13, 2012
I baked a batch of muffins after school today, because Cal had a friend over, and I like his friend. As an example of this boy's likeability, when Abbott and Cal were arguing in the car on the way home from school he said, "It's hard having a little brother," much to Cal's surprise. I thought to myself, "Yes, it is," being an older sister myself. He then went on to detail some of the ways in which little brothers make life difficult.
I tried out a recipe I've been eyeing, from an favorite old cookbook. The surprise of the maple almond filling in the center is wonderful.
Maple Almond Muffins
slightly adapted from Horn of the Moon Cookbook by Ginny Callan
1 1/4 cups whole wheat pastry flour
1 cup whole wheat flour (I use white whole wheat flour - I prefer the resulting flavor to standard whole wheat)
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk (best with whole milk)
1/4 cup sunflower or canola oil
1/4 cup maple syrup
1/2 teaspoon almond extract
1 egg, beaten
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 400F.
In a large bowl, mix well, with a fork, the flours, baking powder, and salt.
In a separate, medium sized 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.
Oil muffin tins - enough to hold 12 muffins.
Make three layers. Place 1 tablespoon muffin batter in the bottom of the tin. Top with 1 tablespoon almond mixture. Cover with 1 tablespoon muffin batter; spread over mixture to cover well.
Bake 20 minutes at 400F.
Yield: 12 muffins
Like most muffins, they're best the day you bake them.