Music is almost as magical as food is. It has those same powers that can get you to remember something – you can be going about your business and a song comes on, and it takes you to a different place. Just like food can. I used to be completely obsessed with music when I was growing up – and someone that has been replaced with food. I still love music, but it is not what gets me up in the morning.
In college at parties, there was a lot of Bob Marley being played – especially when the weather was nice, and everyone was outside. For some reason, whenever I get out my jam supplies I start singing Bob Marley’s “Jammin'” song:
Ooh, yeah! All right!
I wanna jam it wid you.
We’re jammin’, jammin’,
And I hope you like jammin’, too.
Ain’t no rules, ain’t no vow, we can do it anyhow:
I’n’I will see you through,
‘Cos everyday we pay the price with a little sacrifice,
Jammin’ till the jam is through.
We’re jammin’ –
To think that jammin’ was a thing of the past;
And I hope this jam is gonna last.
Yep – and even though he was not talking about making jam, the words seem to work perfectly for my hobby. But seriously, it brings me back to those college days – did I ever think that someday this song would have a different meaning to me? That must be it, this song was all about making jam – but no one knew it.
So needless to say, when I saw this recipe in Cooking Light, of course I went right back to that song. And I sang it the entire time I was baking these as well. Of course I used my homemade raspberry jam for these, and they were fantastic. They added the perfect amount of sweetness to these lovely muffins. Exactly what I need to get me out of bed in the morning…
- 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
Preheat 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 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.
For a printer-friendly version of this recipe, please click here: Jammin’ Oat Muffins