Jamfilledoatbranmuffins Recipes

JAM FILLED OAT BRAN MUFFINS

Jam Filled Oat Bran Muffins image

I made these as I love muffins. I didn't have any oat bran, so used wheat instead, they are not overly sweet but surely do taste good regardless. A hot cup of tea and a muffin really hits the spot at this time of year. I got this recipe out of the Joy Of Vegan Baking. Because this makes 16 muffins, I made a dozen bite sized ones too. I didn't put jam in them, but topped them with some cinnamon sugar.

Provided by Chef Joey Z.

Categories Dessert

Time 32m

Yield 16 muffins

Number Of Ingredients 12

Ingredients

2 tablespoons flax seeds (ground equals 2 eggs)
6 tablespoons water
2 cups oat bran
1 cup whole wheat pastry flour or 1 cup unbleached white flour
1/2 cup light brown sugar (firm pack ) or 1/2 cup dark brown sugar (firm pack )
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups soymilk or 1 1/4 cups other non-dairy milk substitute
1/3 cup vegetable oil or 1/3 cup other light oil
1 cup walnuts (chopped ) (optional)
1/2 cup jam (strawberry is good, but any will do and fruit sweetened if you can find it)

Steps:

Preheat oven to 425'F.
Lightly grease your muffin tin(s).
In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid.
In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
In a small bowl mix the flax seed mixture, milk and oil.
Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.
Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there.
Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
Bon Appetit!

Nutrition Facts : Calories 165.9, Fat 6.4, SaturatedFat 0.9, Sodium 181.2, Carbohydrate 28.5, Fiber 3.5, Sugar 11.8, Protein 4.2

JAM-FILLED MUFFINS

Jam-filled Muffins image

"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup milk
1/3 cup butter, melted
1 teaspoon grated lemon zest
1/2 cup raspberry or strawberry jam

Steps:

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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