One of the cookbooks that I’ll never part with is my Pillsbury Complete Book of Baking. It’s a lovely hardcover book that was published back in 1993. I absolutely love to bake. This has been one of my go-to baking books ever since my Mom picked it up years ago. I inherited it three years ago, and I still love it today! It’s no longer in print from what I can tell, but a number of used booksellers online have copies available. If you ever find it at a yard sale for 25 cents be sure you snap it up!

When I decided to make muffins for breakfast this morning, I pulled out my Complete Book of Baking and started flipping through the muffin section looking for a recipe to try out. The Maple Oatmeal Muffins fit the bill nicely. I only made two changes to the recipe. I skipped the nuts because about half of the people at our house aren’t fans of nuts in baked goods. I also substituted real maple syrup for the “maple-flavored syrup” (code for corn syrup with a bit of maple extract). I’ll buy a generic of most anything in my pantry, but maple syrup is one of those things where buying the real stuff is worth it!

Maple Oatmeal Muffins

1 cup quick-cooking rolled oats

½ cup milk

¾ cup maple-flavored syrup (but real maple syrup is better!)

¼ cup melted butter

1 egg

1 cup all purpose flour

2 teaspoons baking powder

¼ teaspoon cinnamon

½ cup chopped walnuts

Heat oven to 400 F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In large bowl, combine oats and milk; let stand 5 minutes. Add syrup, butter and egg; blend well. Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened Fill greased muffin cups 2/3 full. 

Bake at 400 F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Makes 12 muffins.

There was plenty of nice maple flavor to the muffins, and the oatmeal made them a nice and hearty breakfast. I’m pretty sure I’ll be making these again!