Gingered Oatmeal Muffins

I just made a yummy muffin recipe this morning for friends that i thought i would share.  I have two whole grain cookbooks that i am in love with... King Arthur Flour's Whole Grain Baking and Bob's Red Mill Whole Grain Baking Book.  This is from King Arthur:

Gingered Oatmeal Muffins

Muffin Batter

1 c. (4oz.) white whole wheat flour

1/2 c. (1 5/8 oz.) oat flour (if you don't have, just grind up oats)

3/4 c. (2 5/8 oz.) old-fashioned rolled oats

3/4 c. (5 5/8 oz.) packed light brown sugar (i used less and used raw organic brown sugar)

1 TB baking powder

1/2 tsp. salt

1 c. plus 2 TB (9 oz.) milk

1/4 c. (1 3/4 oz.) vegetable oil or melted unsalted butter (go for good organic butter)

2 large eggs

1 tsp. vanilla extract

1/2 c. (3 1/4 oz.) diced crystallized ginger

Topping (optional)

2 TB (7/8 oz.) raw sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger (i used more, i love ginger!)

Preheat oven to 400 degrees.  Either grease muffin tin or use papers.

Stir together flours, oats, sugar, baking powder, and salt in a large bowl.  In separate bowl, beat together milk, butter, eggs and vanilla.  Gently stir the wet into the dry, mixing only to blend.  Stir in crystallized ginger.  Then make the topping by just stirring together.

Scoop the batter into the pan.  Sprinkle muffins with topping.  Bake until golden brown about 20 minutes.  Allow to cool in pan for about 5 minutes then turn onto a rack to finish cooling.

Hope you enjoy!