These have a delicious flavour and make a good hearty breakfast muffin that have the benefit of some protein and fibre from the steel cut oats.
Preparation Time: 15
Cooking Time: 16
Yield: 12 muffins
Description:
Be sure to put the jam in the middle of the muffin or it will make it more difficult to get the muffins out of the pan as the jam will stick to the side.
Ingredients:
1 1/3 cup unbleached all purpose flour
3/4 cup quick cooking steel cut oats
1/3 cup packed brown sugar
2 tsp baking powder
1/8 tsp salt (optional)
1 large egg
3/4 cup milk
1/4 canola oil
1/4 cup maple syrup
1/4 raspberry jam (or whatever type of jam you choose)
3/4 cup quick cooking steel cut oats
1/3 cup packed brown sugar
2 tsp baking powder
1/8 tsp salt (optional)
1 large egg
3/4 cup milk
1/4 canola oil
1/4 cup maple syrup
1/4 raspberry jam (or whatever type of jam you choose)
Preheat your oven to 400°.
Line your muffin cups with paper liners or lightly coat a 12-cup muffin tin with cooking spray.
Combine the flour, oats, brown sugar, baking powder, and salt in a large bowl.
Add the egg into a medium bowl and beat lightly with a fork. Add the milk, oil, and maple syrup – mix well.
Pour the egg mixture into flour mixture and stir until combined.
Spoon about 1/3 cup batter into each muffin cup and then spoon 1 teaspoon of jam into center of each cup of batter.
Bake at 400° for 16 minutes or until muffins spring back when touched lightly in centers. Cool in pan for 5 minutes before removing to cool completely.
