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Jammin Oat Muffins

September 2, 2014 By Steve Dunn Leave a Comment

  Muffin plated - Blog 3708

My latest Cooking Light Magazine had a profile piece on identical 12 year old twin sisters who are about to publish their first cookbook Cooking Light We [Heart] Cooking!: Totally Tasty Food for Kids .  Given my strong belief that parents need to teach their kids how to cook for themselves before setting them loose in the world, I couldn't help but give one of Lilly and Audrey's recipes a whirl.

So glad I did because this is one tasty little treat that can be thrown together quickly for a mid-week breakfast or to serve up with a weekend brunch, or as great after school snacks for the kids.  The recipe calls for using raspberry jam, but any flavor you have on-hand will work nicely.  Also, I used quick cooking rolled oats as opposed to their steel-cut cousins because that's what I had in the pantry, and the results were still awesome.

Jammin muffin collage

Way to go girls, this recipe rocks!  Can't wait to check out your full cookbook when it publishes soon!

Cheers – Steve

Jammin' Oat Muffins

by: Lilly and Audrey Andrews - as seen in Cooking Light Magazine - September 2014
notes: Makes 12 muffins
yield:
Cooking ModePrint Recipe

Ingredients

  • 6 ounces 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

Instructions

  • Heat oven to 400℉
  • 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 the center of each cup of batter.  Bake at 400℉ for 16 minutes or until muffins spring back when touched lightly in the center.  Cool in pan for 5 minutes.  Place muffins on a wire rack.  Cool 15 minutes before serving.
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Filed Under: Bread + Rolls + Muffins

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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