Here is another recipe from the writer Eileen Goudge's cookbook. You may find the first one I posted here.
1/2 cup milk
1 cup rolled oats
1 cup pure maple syrup
1/4 cup melted butter (she called for vegetable oil, but you know by now that I always use butter!)
1 1/2 cups flour
2 teaspoons baking powder
Dash of salt
1/4 teaspoon ground cinnamon
3/4 cup chopped walnuts or pecans (I used walnuts)
Preheat oven to 375º F. Grease a 12-cup muffin tin, or line with baking cups.
Stir the milk into oats; set aside.
Place the maple syrup, egg, and cooled butter into large bowl. Stir with a wooden spoon or beat with an electric mixer on low speed, until blended. (I used the mixer)
Add the oat/milk mixture and blend well.
In a separate bowl, combine flour, baking powder, salt, and cinnamon. Add to the maple syrup mix, and stir just until incorporated. Stir in 1/2 cup of the nuts. (All muffin recipes say to stir just until mixed, and I usually do, but today I just let the mixer beat everything together and the muffins turned out great)
Spoon batter into muffin cups to about two-thirds full, and sprinkle remaining 1/4 cup nuts over the tops.
Bake 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let cool in the tin for a minute or two, and then turn out onto cooling rack.
Boy, were these ever good!