I am always looking for sneaky ways to add whole grains into the food we eat (but no one else has copyrighted that idea yet, right?  Phew.  I don’t want to get sued or something). I have discovered that whole wheat pastry flour is usually a very good, covert solution. It isn’t as harsh or coarse tasting as straight whole wheat flour, and it’s mild enough to use in cakes, cookies, and anything that doesn’t rely heavily on the structure of gluten strands (such as yeast risen breads).

If I use it in a recipe that lends itself well to a dash of cinnamon, I know I’m in the clear—no one will ever be the wiser (Another great thing about the whole wheat pastry flour is that if you can’t find it, you can easily swap it out for regular, unbleached all-purpose flour).

These oatmeal crumble muffins use not only whole wheat, but a full cup of oatmeal. They’re high in fiber and quite tasty.

Oatmeal Crumble Muffins

1 cup quick cooking oats
1 cup boiling water
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cardamom (optional)
1 cup yogurt (vanilla, plain, or whatever you have)
1 1/2 cups brown sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
crumble topping (recipe follows)

1. Preheat oven to 350 degrees. Spray the top of a standard size muffin tin with non-stick cooking spray and line with 12 paper liners. Set aside. In a large liquid measuring cup, combine oats and boiling water. Set aside.

2. In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom.

3. In a large mixing bowl, combine yogurt, sugar, eggs, vanilla, and oil. Add in dry ingredients and oatmeal, and mix until just combined. Spoon into muffin liners with a standard sized ice cream scoop (if you have one, if not, just fill them evenly).

4. Divide the crumble topping evenly on the tops of the muffins and bake until a toothpick inserted into the middle muffins comes out clean. Allow to cool and drizzle with cream glaze.

crumble topping

1/2 cup brown sugar
1/4 cup whole wheat pastry flour
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
4 tablespoons cold butter

Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment until butter starts to soften and pull the ingredients together (You can also just use your hands).

Vanilla Cream Glaze

1 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1-2 tablespoons heavy cream

Mix all ingredients together, adding more cream if necessary to achieve the desired consistency.

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