Ingredients
- 120 g rolled oats
- 180 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 160 ml Québec maple syrup
- 240 ml buttermilk
- 75 g melted butter
- 1 tsp cinnamon
Method
- Heat the oven to 175°C and line a 12-cup muffin tin.
- Stir the oats, flour, baking powder, baking soda, salt, and cinnamon together.
- Whisk the egg, maple syrup, buttermilk, and melted butter; fold into the dry mixture just until combined.
- Divide among the cups and bake for 18–22 minutes, until a skewer comes out clean.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 160 ml maple syrup; reduce the buttermilk by 60 ml to balance the added liquid and bake 15°C lower than the classic 190°C setting.
Why Quebec maple syrup: Maple gives the oat crumb a rounded caramel note and keeps the muffins moist. The Québec syrup adds a distinctly local ingredient without relying on refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →