I figured I'd make these because I've had a bottle of maple syrup languishing in the back of the fridge since the start of the year. And that's just not right. So, let's make some muffins. Here's what you'll need:
Start with 1/4 cup of margarine. Yes, margarine. Mine is olive oil based, and it didn't cause any problems in the flavour of the end product, so I figure pretty much any margarine will work fine!
Take 1/2 cup white sugar. I used caster sugar, cos that's all I had!
Then add 1 teaspoon of salt. I think I'd probably reduce this the next time I make them - they had a bit of a salty aftertaste...
Cream it all together with an electric mixer.
Sift in 1.25 cups plain flour:
Add 2 teaspoons baking powder:
And, according to the recipe, you should now blend the flour into the margarine/sugar mixture with a pastry cutter. But I didn't read it properly. Of course... So I added the 3/4 cup of rolled oats a wee bit early.
It really didn't matter. I guess if you had a pastry cutter, it might chop up the oats a bit. But all I had was two forks, and they didn't do much damage to the uncooked oats!
Next, place 1/2 cup milk...
...and 1/2 cup maple syrup (the REAL stuff, not that horrible maple flavoured corn syrup stuff)...
...into a small bowl, and mix to combine. Looks like white coffee, but tastes SO much better!
Pour the milk and syrup mixture over the dry ingredients:
And stir until just combined:
Grease a muffin tin (I took the lazy option and used spray oil):
Divide the mixture evenly between the 12 cups:
And bake at 180 degrees for 20 minutes.
After about 5 minutes, turn the muffins onto a cooling rack. While they're cooling, make the glaze. Here's what you'll need:
Melt 1 tablespoon of butter in a small bowl:
Add 1 tablespoon maple syrup to the melted butter:
Then take 1/2 cup of icing sugar:
And mix to combine:
Then spread the glaze over the muffins while they're still warm: