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Oatmeal Jam Muffins

Oatmeal Jam Muffins

Over the next week, and into the New Year, you will need something to have for a quick breakfast or snack. This muffin is healthy-ish and comes together really quick. make a batch and just leave them for everyone to grab.

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Oatmeal Jam Muffins

A great muffin to have on the counters to grab in the morning. You can use store bought jam or make your own.
Course: Beginnings
Cuisine: American
Keyword: oatmeal, breakfast, jam, muffins
Servings: 15 muffins

Ingredients

  • 3/4 cup Granulated White Sugar
  • 3/4 tsp. Kosher Salt
  • 3/4 cup Old-Fashioned Rolled Oats
  • 2 cups All-purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1-1/2 sticks Unsalted Butter, at room temperature
  • 3 Lg. Eggs
  • 1 Tbs. Pure Vanilla Extract
  • 2/3 cup Buttermilk
  • 1/3 cup Sugar in the Raw, for finishing
  • 1/3 cup Jam of your choice

Instructions

  • Preheat oven to 375°
    Line a muffin tin with paper or silicone liners. For the second tin, randomly place the 3 liners and fill remaining openings halfway with water. This helps the muffins cook evenly.
  • I love to toast the oats until they are golden brown and fragrant. You don't want to burn them so just toast them over a low flame in a saute pan, tossing occasionally. About 5 minutes, but watch them.
    You can skip this step. if you want.
  • In the bowl of a stand mixer, fitted with paddle attachment, put the toasted oats, sugar, salt, flour, baking powder and baking soda. Give a few turns with the paddle to mix together.
    Add butter and mix just to combine. Do not over mix.
  • While mixer is running slow, add eggs, one at a time.
    Then add vanilla and buttermilk. Scrape down sides and mix just until combined.
  • I use an ice cream scoop, to get same size muffins, to scoop batter into muffin tin.
    Sprinkle with some Sugar in the Raw and some additional oats.
    Bake for 10-13 minutes. You want them to be puffed but not cooked through.
    Remove from oven and use a teaspoon to make a small indent in the top and dollop a teaspoon of jam into each muffin.
    Bake for an additional 5-6 minutes. Tops should be golden brown and a toothpick should come out with just a few moist crumbs.
    Let cool for 5 minutes in tin then cool completely on a wire rack.
    They should stay fresh for about a week on the counter, covers with plastic wrap, or under a dome.

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