Jam Filled Oat Bran Muffins Recipes

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JAM MUFFINS



Jam Muffins image

These fruity muffins make a perfect snack or light breakfast, plus they're easy to make!

Provided by Lalena

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
1 egg, beaten
¾ cup milk
¼ cup vegetable oil
1 cup any flavor fruit jam

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
  • Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 43.5 g, Cholesterol 16.7 mg, Fat 5.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 239.8 mg, Sugar 22 g

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

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

RASPBERRY BRAN MUFFINS



Raspberry Bran Muffins image

"Consider this recipe when you're looking to bring a healthy addition to the breakfast table," suggests Suzanne McKinley from Lyons, Georgia. These wholesome not-too-sweet muffins have a golden brown crust.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup wheat or oat bran
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1 cup fat-free milk
1/4 cup canola oil
1 cup fresh or frozen unsweetened raspberries

Steps:

  • In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate, Fiber 3g fiber), Protein 3g protein.

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.

Provided by LaurasFaves

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
½ cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Steps:

  • Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  • Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g

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

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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