Jammin’ Oat Muffins

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!
We’re jammin’:
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;
We’re jammin’,
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…

Ingredients

  • 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

Preparation

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

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