Since the top of the muffin seems to be everyone’s favourite, bypass the stump altogether and bake just the cakey, crisp-edged tops, which are similar to cookies but made with muffin batter. You won’t need a special pan – they can be baked on any sheet.
1 1/2 cups (375 ml) old-fashioned (large flake) oats
1 cup (250 ml) buttermilk
1/2 cup (125 ml) milk
1 large egg
1/2 cup (125 ml) packed brown sugar
1/4 cup (60 ml) butter, melted
2 tbsp (30 ml) canola oil
2 tsp (10 ml) vanilla
3/4 cup (185 ml) all-purpose flour
3/4 cup (185 ml) whole wheat flour
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
1 cup (250 ml) fresh or frozen blueberries or 1/2 cup (125 ml) raisins
1. In a large bowl, stir together the oats, buttermilk and milk and let sit for an hour, or cover and refrigerate overnight.
2. Preheat oven to 350°F.
3. Add the egg, brown sugar, butter, oil and vanilla to the oat mixture, stirring just until combined.
4. In a small bowl, stir together the flours, baking powder, baking soda and salt; add to the oat mixture and stir until almost combined. Add the berries or raisins and stir just until blended.
5. Drop the batter in large spoonfuls (or use an ice cream scoop) onto a parchment-lined baking sheet, allowing plenty of space between them to spread. Bake for 14–16 minutes, until golden and springy to the touch.
Makes about 18 muffin tops.
PER MUFFIN TOP:
166 calories, 5.5 g fat (2.3 g saturated fat, 2.2 g monounsaturated fat, 1 g polyunsaturated fat), 4.6 g protein, 24.5 g carbohydrates, 20 mg cholesterol, 2.3 g fibre.