One of my deepest and most frequent cravings is for a warm muffin with butter and jam…
For me, that is the stuff of early morning comforts, and afternoon daydreams. It doesn’t get much more satisfying that this right here.
These are a bit of a kitchen sink muffin – made with banana, oats, cinnamon and jam baked right in. So all you need now, is the recipe, a pad of creamy butter, and cup of tea. So I’ll leave the recipe here; the rest is up to you.
Oatmeal Raspberry Jam Muffins
Makes: 12 muffins
Things you need…
1 1/2 cups large flake oats
1 banana, mashed
1 1/2 cup buttermilk
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
pinch of nutmeg
1 cup brown sugar
1/4 cup butter, melted
1/4 cup coconut oil, melted
1 egg
2 tsp vanilla
1 /2 – 3/4 cup raspberry jam (all natural if possible)
How to make…
Preheat your oven to 375F Line 2 muffin tins with 6 muffin liners each – spreading them out across the pan – this will help to ensure even baking.
In a large bowl, combine oats, mashed banana, buttermilk, vanilla and cinnamon. Stir until evenly coated; set aside to sit for 20 minutes.
Meanwhile, in a separate bowl, whisk together flour, brown sugar, baking soda, baking powder, salt and nutmeg. Set aside.
Once your oat mixture has sat for 20 minutes, stir in egg until well combined. Mix in melted butter and coconut oil until combined. Add in dry ingredients and gently fold into the wet ingredients until just combined – it is okay if you still have a few floury streaks. The batter will be thick.
Use an ice cream scoop to spoon batter into the prepared muffin tins. Filling about 1/2 way up, reserving the rest of the batter for later. Use the back of a spoon to create a small well in the center of each muffin & drop about 1 tsp of raspberry jam into the wells. Now use the remaining batter to top off the muffins and cover the raspberry jam. Finally drop another dollop of the raspberry jam on the top of each muffin (not a lot, just about 1/4 tsp) & use the back of your spoon to swirl it on the top a bit.
Place muffin tins in the center rack of your oven and bake for 16-18 minutes or until the tops are golden brown and the tops spring back to the touch.
Remove from oven and allow to cool about 5-10 minutes before digging in! Enjoy on their own or with a spot of butter (my personal favourite way).
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