Jeweled Oat Muffins Recipe - Recipes [5-2-17]

Jeweled Oat Muffins Recipe

Ingredients:

1 cup old-fashioned oats
1 cup buttermilk
1 large egg, beaten
1/2 cup (1 stick) butter, melted
1 cup flour
1/2 teaspoon cinnamon
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 teaspoons plum jam
6 teaspoons apricot jam

Directions:

In a medium bowl, combine oats and buttermilk and let stand for 2 minutes. Stir in egg and melted butter. In a small bowl, combine flour, cinnamon, brown sugar, baking powder, baking soda and salt. Add to oat mixture and stir until just combined.

Preheat oven to 350 degrees. Pour batter into greased muffin tins and top each with 1 teaspoon jam (alternate between plum and apricot). Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Cool slightly and serve.

Note: Any fruit jam works well on top of these muffins. Children especially love them baked as mini muffins, served with cold milk or hot cocoa.

Yields: 12 muffins

Hazelnut Muffins - Recipes

Hazelnut Muffins - Recipes

Ingredients:

1/2 Cup Hazelnuts, Coarsely Chopped
4 Ounces Coconut Oil (Or 1 stick/4 Ounces Butter)
1/2 Teaspoon Salt
1 Cup Whole Wheat Pastry Flour
3/4 Cup Oat Flour
1/2 Cup All-purpose Flour
1/2 Cup Dark Brown Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Cup Light Buttermilk
1/2 Cup Fat Free Greek Yogurt
2 Large Eggs
1 Teaspoon Vanilla Extract
Topping:
1/2 Cup Finely Chopped Hazelnuts
1/4 Cup Dark Brown Sugar
1 Teaspoon Ground Cinnamon

Directions:

Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
In a small pot, heat the coconut oil (or butter) along with the chopped hazelnuts and salt, and cook for a few minutes until the hazelnuts just begin brown.
Remove from the heat and set aside.
Mix together the flours, sugar, baking powder, baking soda, salt and buttermilk in one bowl.
In another bowl, whisk together the buttermilk, yogurt, eggs, and vanilla.
Add the coconut oil mixture to the dry ingredients and mix.
Next add the buttermilk mixture and stir just until mixed.
Scoop the batter into the muffin cups up to the top, then sprinkle the topping evenly over each muffin.
Bake for 20 to 22 minutes until the muffins are golden brown and a cake tester comes out clean from a center muffin.
Cool to room temperature and enjoy!

Yield: Makes 12 Muffins

Prep Time: 15 mins

Cook Time: 22 mins