1/4 cup rolled oats, quick cooking or old
salt, to taste
2 large eggs
1/3 cup maple syrup
3/4 cup buttermilk
dash of cayenne pepper
1/4 cup of marmalade - optional
oven to 400F. In a large bowl, mix the flour, baking powder, cornmeal,
rolled oats, and salt with a fork until blended. In another bowl, beat
the eggs well with a fork or whisk. Add the maple syrup, buttermilk, and
cayenne pepper (to enhance the muffins' flavor but not make them hot),
and beat very well. Add the dry ingredients to this mixture, folding
them in gently to keep in air so that the muffins will rise; the batter
should be rough and lumpy. Spoon the batter into greased muffin pans,
until they are three quarters full.
If you like,
you can add marmalade to the muffins before baking by gently making a
well in the top of each one and dropping in 3/4 tsp of marmalade. Bake
for 12-15 minutes, or until the muffins feel firm. Remove immediately
from the pans and cool on a wire rack.
muffins are even better split, buttered, and toasted.