Makes 12 muffins Prep Time 10 mins Total Time 45 mins
Macros: 197 cal, Fat 6g, Carbs 27g, Protein 4g, Fibre 1g
1 ⅓ cups unbleached flour
¾ cup quick-cooking steel-cut oats
⅓ cup packed brown sugar
2 tsps baking powder
⅛ tsp salt
1 large egg
¾ cup low-fat milk
¼ cup vegetable oil
¼ cup maple syrup
¼ cup raspberry jam
Mix dry ingredients. Preheat oven to 400०F. Lightly coat a 12-cup muffin tin with cooking spray and set aside (or use muffin liners). Combine flour, oats, brown sugar, baking powder, and salt in a bowl and stir to mix.
Mix wet ingredients. Crack egg into a bowl and beat lightly with a fork. Add milk, oil, and maple syrup and mix well.
Blend dry and wet ingredients. Pour egg mixture into flour mixture ans stir until well combined. Mixture should be lumpy and very wet.
Bake Muffins. Spoon ⅓ cup batter into each muffin cup. Spoon 1 tsp Jam into centre of each cup of batter. BAke for about 16 minutes or until muffins spring back when touched lightly in centres. Let cook in pan for 5 minutes. Place muffins on a wire rack. Let cook for 15 minutes before serving.