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.
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.
Crack egg into a medium bowl, and beat lightly with a fork. Add milk, oil, and maple syrup; mix well.
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.
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These are pretty delish. Based upon other reviewers advice, I put the tsp of jam in the middle of the muffin - but I wish I hadn't. It sank a little bit and came through the bottom with a few of the muffins. I think the difference is if you use steel cut oats (what the recipe calls for) or rolled oats (what people typically have on hand). I used the steel cut oats and they're not as chunky as rolled oats, so they allow the jam to sink into the muffin the right amount if placed on top. Only put the jam dollop in the middle if using rolled oats. I really like the muffins, they have a good course texture with the steel cut oats and seem hardy yet delish. I will make this again, for sure.
I made these for the family and they were a huge hit. My husband has been snagging a couple as he heads out the door to work every morning since they came out of the oven. I think the maple flavor is what puts them over the top for us, though the jam is delicious as well. I was in a hurry and just plopped the jam in the center of the muffins after I filled the cups and they came out perfectly; no leaking at the top or bottom. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/jammin-oat-muffins/
Delicious. New Seasons didn't have the quick cooking steel cut oats, so I can only surmise that ingredient would make these a 5 star recipe. Regular quick cooking oats work just fine. I did use blackberry jam in mine. The way to get the jam perfectly centered is to half-fill the muffin cups with the batter, spoon in the jam, then fill with the remaining half. Perfect every time.
I really enjoyed these, although I had the opposite problem to the first reviewer: I did push the preserves down in the muffin batter, and the preserves ended up breaking through/leaking out of 8/10 muffins. (I ended up storing the muffins upside down...) That said, they still tasted delicious. Next time, I think I'll use less brown sugar (the syrup and the jam make it sweet enough) and play around a little more with getting the placement of the preserves right, but these have a great taste. Will definitely make again.
These muffins have a nice maple flavor, a nice texture from the oats, they come together quickly with pantry ingredients (although I used quick regular oats instead of quick steel-cut oats because that's what I had), and the raspberry jam is a nice touch but there is one major and one minor problem. First, the recipe says "spoon 1 tsp of jam or preserves in to the center of each cup of batter". Well I assumed that must mean the center on top, since the recipe says nothing about pushing the jam down into the batter. I thought the muffin would rise up and swallow the jam inside. Wrong. I ended up with mini-lakes of jam on top of my muffins, not in the center like in the picture. I think they mean you are supposed to shove the teaspoon of jam down into the center of the batter. Please be more specific next time, CL! Also, these muffins desperately need more salt. Based on other muffin recipes, I recommend 1/2 t. instead of 1/8 t. I tried 1/4 t. and that was not enough.
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