Back in the ’90s I came across a recipe in a Bon Appetit Magazine for an oatmeal muffin that was filled with jam. It was more oats than flour. It had only brown sugar, no white, and even that was only half a cup. It felt healthyish.
As we often do, I threw the magazine away and instantly regretted that I had forgotten about that recipe. I didn’t obsess over it, at first. There are so many great recipes for breakfast muffins. But over time, I thought about them. A lot!
I began going through old Bon Appetit issues. I mean maybe I had forgotten what issue it was in; maybe I did have it. Hope springs eternal. Then I started looking on the Bon Appetit website and finally all over the internet. I couldn’t find it!
So I started baking muffins. Lots and lots of muffins. Some were too mushy. Some were too dense. I’d add the jam and it would be too sweet. I’d make my own jam and it was too bland (in the muffin).
Then one day, it happened! I came up with the recipe exactly as I remember it. It was divine. I make them on the smaller side. I eat them with a little fruit and coffee. It is the perfect breakfast.
I put the jam in before baking but it was suggested that you could inject the jam after baking. Let me know what you think of this recreated recipe.
As always please send me your comments, suggestions and photos. You know I want to hear from you. And please follow me on Instagram @whiskinthesouthern.
Oatmeal Jam Muffins
- 1 1/2 cups Buttermilk
- 1 1/2 cups Uncooked, rolled oats
- 2 large Eggs
- 1/4 cup Canola oil
- 1/2 cup All-Purpose Flour
- 1/2 cup Light Brown Sugar, firmly packed
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 12 tsps. jam of your favorite flavor
- Preheat oven to 425°.In a large bowl soak oats in buttermilk for 15 minutes.Whisk together eggs and oil then stir into oat mixture.
- Whisk together flour, sugar, baking powder and salt.Graduall fold into oats/egg mixture. Do not overwork.
- Line 12 muffin tins with paper liners.Fill each compartment 1/3 of the way up. Dollop 1 teaspoon of jam in center of muffin then top with enough batter to go 2/3 of the way up.
- Reduce heat to 350° and bake for 17-20 minutes, until muffins are golden brown and cooked through. Let cool in tin for 10 minutes then cool on rack.