Golden Syrup and Oatmeal Muffins

Some mornings, you just need a muffin. Nothing else will do!! Muffins are my favorite baked goody. (Scones are a very close second) I would bet that a year from now, I will have more muffin recipes than even cake recipes!! We'll see. Tis an ongoing quest. 

These heavenly little bits of Fall Sunshine are made with one of my favorite ingredients in the world: Golden Syrup. I mentioned it (as it is an ingredient) in my Sticky Toffee Pudding Cake, and neglected to tell you what it IS!! Shame on me. Time to explain!!

Lyle's Golden Syrup. A glorious concoction of sticky golden goodness. This syrup tastes nothing like our maple syrup. Well, maybe a teeny bit. It is buttery, and lightly caramel-flavored. You can use it as an ingredient, or any way you would use honey or syrup! Drizzled on pancakes, dolloped in oatmeal, spread on bits of baked goodness... I've even used it to replace corn syrup when making caramel corn. SO good!! It often comes in a can, and sometimes grocery stores here in the States will randomly carry it, but it is, of course, from Great Britain, that place of sticky delicious puddings. If you happen to have a (Cost Plus) World Market in your area, you are a very lucky person, and can find it there! (As well as Stroopwafels... mmmm) If not, you can get it on Amazon!! It's worth a try, really, even if only for these scrumptious little golden muffins.

Golden Syrup and Oatmeal Muffins (adapted slightly from The English Kitchen)
Printable Recipe

10 ounces flour (about 2 1/4 cups)
4 1/2 ounces light muscovado (or light brown) sugar (1/2 cup plus 3 Tb)
2 tsp baking powder
1/4 tsp salt
1 1/2 ounces of porridge oats (quick oats) (1/3 cup)
6 fluid ounces milk (3/4 cup)
2 large eggs
3 1/2 ounces butter (7 Tb)
3 fluid ounces of golden syrup (3/8 cup) You could probably substitute honey

golden syrup (warmed for a few seconds in the microwave)

old-fashioned oats

demerara (or turbinado) sugar

Preheat the oven to 200*C/400*F/ gas mark 6. Grease/line 12 cup muffin pan.

Whisk together the flour, sugar, baking powder and salt. Stir in the oats. Melt the butter and then whisk the golden syrup into it. (Mine wasn't quite melted. Oh well!! Made a great picture :)

Beat the eggs and milk together in a separate small bowl. Add both liquid ingredients to the dry ingredients and fold together until just combined.

Fill each muffin cup halfway with batter. Place about 1/2 teaspoon of golden syrup in the center of each. 

Top with the remaining batter. Sprinkle oats and demerara  (turbinado) sugar evenly over the tops.

Bake for 20 to 25 minutes, until well risen and golden. Move muffins to a wire rack and brush the top of each with some of the warmed golden syrup. (I forgot!!) Allow to cool a little bit before eating.

Golden muffins in golden morning sunlight. So pretty!! Fall sunshine always feels deeper and more mellow than summer to me. If lemons are summer sunshine, these muffins are Fall sun. Good Morning Muffins!

These muffins are postively scrumdiddlyumptious!! That little dollop of syrup melts into the middle, giving it just a bit of sticky, buttery moistness. Sooooo gooooood...

And look!! Oats!! Healthy, right??

Golden Syrup-y buttery caramel-y brown sugary muffins. Eat one. 'Nuff said.

Shared at On the Menu Monday