Maple Oatmeal Muffins
Servings: Makes 12 muffins
Active time: 20 minutes
Total time: 1 hour
Oatmeal porridge, applesauce and maple syrup keep these whole-wheat, vegan muffins tender, with pops of sweetness coming from dried cherries.
Don’t skip soaking the oats in the boiling water — it’s crucial to adding moisture without sogginess and helps the grains melt into the batter.
Because of the importance of the ratio of oats to boiling water, we highly recommend using a scale to weigh the ingredients for this recipe.
Storage: The muffins are best fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. Reheat in a 350-degree oven until warmed through, 6 to 8 minutes, tenting with foil to prevent excess browning, if needed.
Where to buy: Whole-wheat pastry flour, such as Bob’s Red Mill brand, can be found at well-stocked supermarkets and online. Dried, unsweetened tart cherries are available online.
Scant 1 cup old-fashioned rolled oats
2⁄3 cup boiling water
1⁄2 cup unsweetened applesauce (from one 4-ounce container)
1⁄2 cup maple syrup (any grade)
1⁄2 cup neutral oil, such as canola or grapeseed, plus more for the pan 1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon fine salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground cardamom
2 cups whole-wheat pastry flour (see Where to buy)
11⁄4 cups dried tart cherries, preferably unsweetened (see Where to buy)
Position a rack in the middle of the oven and preheat to 375 degrees.
Place the oats in a large, heat-proof bowl and pour in the boiling water. Stir to combine, then cover bowl with a plate or lid large enough to trap the moisture. Let rest for 15 minutes. Meanwhile, lightly brush the wells of a 12-cup muffin pan with oil.
After the oats have hydrated, add the applesauce, maple syrup, oil and vanilla and whisk to thoroughly combine. Whisk in the baking powder, baking soda, salt, cinnamon and cardamom until combined. Using a flexible spatula, gently fold in the flour, scraping the bottom and sides of the bowl as you mix. Don’t worry about some dry patches at this point — best not to overmix before the fruit goes in. Add the dried cherries and stir a few more times until they’re evenly distributed.
Scoop the batter into the prepared muffin pan (use a generously filled 1⁄4-cup measure or No. 16 disher for quick, even portioning) and bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean. Let cool on a wire rack in the pan for 5 minutes, then gently run a butter knife or offset spatula around the muffins to loosen, if needed, and turn them out onto the rack. Serve warm or at room temperature.
Nutritional information per muffin: 276 calories, 10 g fat, 1 g saturated fat, 42 g carbohydrates, 232 mg sodium, 0 mg cholesterol, 4 g protein, 5 g fiber, 15 g sugar.