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    You are in: Home / Recipes / Jam Filled Oat Bran Muffins Recipe
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    Jam Filled Oat Bran Muffins

    Jam Filled Oat Bran Muffins. Photo by Chef Joey Z.

    1/2 Photos of Jam Filled Oat Bran Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    Chef Joey Z.'s Note:

    I made these as I love muffins. I didn't have any oat bran, so used wheat instead, they are not overly sweet but surely do taste good regardless. A hot cup of tea and a muffin really hits the spot at this time of year. I got this recipe out of the Joy Of Vegan Baking. Because this makes 16 muffins, I made a dozen bite sized ones too. I didn't put jam in them, but topped them with some cinnamon sugar.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425'F.
    2. 2
      Lightly grease your muffin tin(s).
    3. 3
      In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid.
    4. 4
      In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
    5. 5
      In a small bowl mix the flax seed mixture, milk and oil.
    6. 6
      Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
    7. 7
      Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.
    8. 8
      Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there.
    9. 9
      Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
    10. 10
      Bon Appetit!

    Ratings & Reviews:

    • on May 24, 2014

      45

      These were good, hearty muffins, albeit a little dry (I'll use eggs next time instead of the flax mixture since I'm not vegan). I substituted wheat flour for white and used oats and wheat bran instead of oat bran. I filled some with peanut butter and jelly - yum! Great use of extra jam/jelly in the refrig.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2013

      55

      I had never used flax seed as an egg replacement before so I was a little nervous about making these, but they turned out great! The muffins had a wonderful moist and soft texture and a nice sweetness without being overly sweet. I will certainly be making these again! Made for My Three Chefs 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Jam Filled Oat Bran Muffins

    Serving Size: 1 (1204 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 165.9
     
    Calories from Fat 57
    34%
    Total Fat 6.4 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 181.2 mg
    7%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 3.5 g
    14%
    Sugars 11.7 g
    47%
    Protein 4.2 g
    8%

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