#SundayCookingAdventures: Oat Muffins with raspberry-cherry preserves

2014-08-16 14.53.31

This one came together so quickly that I totally forgot to make my usual healthy changes. For a muffin with filling, the numbers on this aren’t too bad: At 243 calories per muffin, you could add three egg whites (or 2 eggs), and a glass of milk and it’s a filling breakfast.

But I think it could do better. You can swap out the all-purpose white flour with whole wheat pastry flour (same amount); and you can also substitute skim milk for the 1% percent milk (which I did). I omitted the salt. You can substitute baking powder substitute for regular baking powder, which will make it much lower in sodium. If you’re trying to cut back on sugar, you could use sugar free preserves or jam, and you could probably cut back a little on the brown sugar (maybe 3-4 tablespoons of sugar). So use this post as a lesson in how to make a basic recipe healthier. There are plenty of places to add nutrients and fiber, and cut back a little on the salt and sugar.

These are ridiculously simple to make. Give them a try and let me know what you think. I doubled this when I made it, though the recipe below is for a single batch. Here is a link to the original recipe.

Jammin’ Oat muffins
From September 2014 issue of Cooking Light magazine


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 (I omitted)
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 (I used raspberry, cherry preserves)


1. Preheat oven to 400°.
2. 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, and baking powder in a large bowl.
3. Crack egg into a medium bowl, and beat lightly with a fork. Add milk, oil, and maple syrup; mix well.
4. Pour egg mixture into flour mixture, and stir until combined (mixture should still be lumpy and very wet). Spoon scant 1/3 cup batter into each muffin cup. If you run out of batter, use a spoon to re-distribute the batter to fill 12 cups (which is what I had to do). 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.

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2014-08-16 19.18.03
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