Jammin' Oat Muffins

Photo: Oxmoor House and Randy Mayor
Hi! It's me, Lilly. When I was 6, I went to an amazing bakery called Muffin Street, and I fell in love … with a Raspberry Cheesecake muffin! In honor of that life-changing muffin, meet the Jammin' Oat Muffin.

Yield:

Serves 12 (serving size: 1 muffin)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 46 Minutes

Nutritional Information

Calories 243
Fat 6 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 1.7 g
Protein 4 g
Carbohydrate 44 g
Fiber 2 g
Cholesterol 16 mg
Iron 2 mg
Sodium 133 mg
Calcium 83 mg

Ingredients

Cooking spray
6 ounces unbleached all-purpose flour (about 1 1/3 cups)
3/4 cup quick-cooking steel-cut oats
1/3 cup packed brown sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 large egg
3/4 cup 1% low-fat milk
1/4 cup canola oil
1/4 cup maple syrup
1/4 cup raspberry preserves or jam

Preparation

1. Preheat oven to 400°.

2. Lightly coat a 12-cup muffin tin with cooking spray; set aside. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, brown sugar, baking powder, and salt in a large bowl.

3. Crack egg into a medium bowl, and beat lightly with a fork. Add milk, oil, and maple syrup; mix well.

4. Pour egg mixture into flour mixture, and stir until combined (mixture should still be lumpy and very wet). Spoon 1/3 cup batter into each muffin cup. Spoon 1 teaspoon preserves or 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. Place muffins on a wire rack. Cool 15 minutes before serving.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Lilly and Audrey Andrews,

September 2014