Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 4
  • 5 star values: 2

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.

Lilly and Audrey Andrews
Recipe by Cooking Light September 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
46 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Chef'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

Nutrition Facts

243 calories; fat 6g; saturated fat 0.7g; mono fat 3.4g; poly fat 1.7g; protein 4g; carbohydrates 44g; fiber 2g; cholesterol 16mg; iron 2mg; sodium 133mg; calcium 83mg.
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