We originally made these muffins only as an excuse to bake something in chique square parchment papers, but they turned out to be such a great treat we’ll be making them a lot more often. Lorraine Pascale’s recipe from her adorable show Simply Baking was the inspiration, but I made some customizations and added sour cherries, oatmeal, and toasted pecans and switched out the honey with maple syrup. Speaking in a British accent while baking these is optional.
handful of dry oatmeal flakes for sprinkling on top
handful pumpkin seeds for sprinkling on top
Preheat oven to 400F.
Toast pecans on a cookie sheet for about 10 minutes, or until just lightly toasted stirring frequently. Watch closely so they don’t burn.
Cut out 12 squares of parchment paper, about 5½ x 5½in. Lightly oil a muffin pan and press the squares into each hole so the corners point up. If you don’t have parchment, you can use pre-made muffin/cupcake papers.
In a large bowl, sift the flours, baking powder, and baking soda, then stir in the salt, rosemary and pumpkin pie spice.
In a medium bowl, add the rest of the ingredients, and stir well so all the liquid is well combined. Pour the wet ingredients into the dry and, mix all the ingredients together very briefly, about 20 seconds or only about 10 stirs – make sure not to over mix. Let the stand for 5 minutes, then spoon the batter into each muffin cup.
Sprinkle the pumpkin seeds, toasted pecans, and oatmeal flakes sparingly over the muffins. Bake for 20 to 25 minutes, until a toothpick inserted in the centers comes out clean.
Bucks County, Pennsylvania photographers Andrea & Paul Bartholomew explore food, history and culture, both locally and throughout the culinary world, sharing their experiences through photography that inspires.