Muffins:

• 1 1/2 cups rolled oats (can substitute quick oats)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 2 eggs, beaten
• 3/4 cup milk
• 2/3 cup maple syrup
• 1/2 cup brown sugar
• 1/3 cup canola oil
• 1/2 tsp. vanilla extract

Glaze:

• 1/2 cup confectioners’ sugar
• 1 1/2 Tbsp maple syrup
• 1 tsp water (or more if needed for consistency)

Preheat oven to 375°F. Place oven rack in middle of oven. Prepare Sunflower Cakelet pan with baking spray containing flour and use a pastry brush to evenly coat the sides and details of the pan.

If using rolled oats, place oats in a food processor and pulse 4 or 5 times (skip if using quick oats). In a medium bowl, whisk together oats, flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, combine beaten eggs, milk, maple syrup, brown sugar, oil and vanilla. Add wet ingredients to dry mixture and stir until just moistened.

Add half of batter to cavities of prepared pan, filling only ¾ full. Gently tap pan on towel-covered countertop to remove any air bubbles.

Bake for 15-17 minutes or until lightly browned and tops of muffins spring back when lightly pressed. Cool muffins in pan for 10 minutes, then invert onto a cooling rack. Clean pan, spray with baking spray and repeat with remaining batter.

Glaze:

Mix confectioners’ sugar and maple syrup together until smooth. Add water gradually if needed for drizzling consistency. Drizzle over warm muffins. Makes about 12 muffins.