This week’s Tuesdays with Dorie recipe is from Dorie Greenspan’s Baking with Dorie and was the PERFECT recipe to bake yesterday morning as I prepped the second week of online classes (yup, we’re back teaching and learning online here in Ontario – for now…).
Dorie says:
Golden brown and pointy-topped, these muffins are hearty, sturdy and pleasantly rough, the kind you’d pack for a hike, a picnic or a ballgame. The batter is made with whole wheat flour, oats and wheat bran – small flakes with big flavor – and sweetened with brown sugar and maple syrup. Using oil rather than butter provides a little spring in the crumb. Good plain, they’re extra-good with butter or jam, cream cheese, a slice of cheddar or alongside an apple. I’m partial to them with apple butter.
I am ALL about a sturdy muffin – if I’m going to eat a muffin make it count – not some sort of cupcake masquerading as a healthy snack! These muffins have a lot of ingredients – two types of flour, wheat bran, oats, brown sugar, maple syrup, milk, oil, sunflower seeds, flax seeds, sesame seeds/ raisins – so it feels like a bowl of cereal in a muffin.
They come together really quickly too – just two bowls – and bake fast (at 400˚F, seemed high but it worked!) so you can be on your way to enjoying them in under an hour.
They are prefect for breakfast or snacks through the day – wonderful just baked but also lovely warmed up with a pat of butter
These might be “just” muffins but will become a go-to when I’m looking to bake up a batch of something to grab and go and to enjoy through the week.
Get the recipe for Dorie Greenspan’s Grain & Seed Muffins from Baking with Dorie on p67 of Baking with Dorie or here.
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Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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I agree they are perfect for breakfast with a slice od cheese
Hmm, I don’t know about cheese with these but maybe?! In any case, the were SO good!
Those look so good but like you said there are a lot of ingredients which I don’t have. They will have to wait till things open up.
Ah ok, fair point! I DO have all those in my pantry so I guess I got lucky. There are definitely things you can substitute though as long as you keep the main ingredients and ratios the same!
In California my son is back online at least for the next 3 weeks. Yes these were a sturdy muffin. We enjoyed them too. Happy New Year!
Ooh I love your photo of these! My husband really liked them. Yes I agree that I like muffins with a substantial base! Not too sweet ingredients.
Great praise for these muffins, now I am looking forward to making them even more than before. And your photos…oh my goodness, those are beautiful. You are so inspiring with all your photography.
I love that these came together so quickly. I accidentally left out brown sugar but they still had some sweetness to them. Yours look perfect!
I had to laugh because if I am going to have a muffin, I want a chocolate chocolate chip one…but for a healthy version these were good 😂
I covet that muffin slathered with butter like crazy! I am looking forward to making these when I am back in my own kitchen.
I , too, like a sturdy muffin! Am glad to have a couple of these left in the freezer.
What a lovely golden color! Looking forward to baking these.