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Jammin' Oat Muffins

Photo: Oxmoor House
Hands-on time 10 mins
Total time 46 mins
Yield Serves 12 (serving size: 1 muffin)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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