I’m not boasting, but these are so good, I’m proud. The recipe has less sugar than usual, plus the flaxseed, which adds nuttiness in aroma and flavor, and the grains on top. Toasted oats make for good texture, and even better is the triticale on top which is hardier, and therefore crispier too. It’s barely sweet, which is just the right amount. You can just taste those omega- 3’s.
1.5 c unbleached white flour (or all-purpose)
1/2 c brown sugar
1/2 c + a couple T milled flaxseed
1/2 t salt
1.5 t baking soda
3/4 t vanilla
2 eggs, whisked
7 T butter, melted and cooled
2/3 c milk
1/2 c or so old-fashioned oats, add triticale if you can find it (it’s in the bulk section)
Whisk/blend flour, sugar, salt, soda, and flaxseed (all the dry ingredients) in a mixing bowl. Add vanilla, egg, butter, and milk (all the wet ingredients), stir until the flour mixture is just moistened. If you own two muffin pans, fit one inside the other (hopefully they fit/match), so the bottom of the muffin won’t cook as quickly (and consequently toughen) since there are air pockets in between the top and bottom muffin cups. Fill the muffin cups 2/3 to 3/4 full, then sprinkle oats and triticale on the surface. Bake at 375º for 20 minutes. Let cool for about 15 minutes before removing the muffins with a silicone spatula. Put them in your stomach and/or the stomachs of people you like.