Maple Oatmeal Muffins

Come rain or sleet or 6 inches of snow, the dog still has to get out for a walk each morning. After trudging through the deep snow in brisk winter wind this morning, I was in desperate need of a warm and satisfying breakfast. I've had this recipe bookmarked for a couple months and decided this was the perfect morning to whip up a batch. These muffins are moist, tender, and although mild in overall taste, have a pleasant maple flavor. Next time I plan on substituting part of the brown sugar for maple syrup to amp up the maple flavor even more. One of these healthy and satisfying muffins with a sliced apple and a homemade maple latte made for a comforting and filling breakfast on a brisk winter morning.

Maple Oatmeal Muffins
adapted from Bon Appetit, via Epicurious

2 cups whole wheat pastry flour
1 cup quick-cooking oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup packed golden brown sugar
1/4 cup canola oil
1 large egg
2 teaspoons vanilla extract

1. Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).

2. Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.