Jammin' Oat Muffins

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

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



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, baking powder, and salt 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 1/3 cup batter into each muffin cup. 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.