Food recipes
Jam Filled Oat Bran Muffins
Jam Filled Oat Bran Muffins Ingredients: seeds, flaxseed water, bottled, generic oat bran, raw wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, double-acting, sodium aluminum...
Jam Filled Oat Bran Muffins
Ingredients:
seeds, flaxseed
water, bottled, generic
oat bran, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
nuts, walnuts, english
jams and preserves, apricot
Directions:
Preheat oven to 425'F.
Lightly grease your muffin tin(s).
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.
In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt.
Set aside.
In a small bowl mix the flax seed mixture, milk and oil.
Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
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.
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.
Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
Bon Appetit!
Ingredients:
seeds, flaxseed
water, bottled, generic
oat bran, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
nuts, walnuts, english
jams and preserves, apricot
Directions:
Preheat oven to 425'F.
Lightly grease your muffin tin(s).
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.
In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt.
Set aside.
In a small bowl mix the flax seed mixture, milk and oil.
Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
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.
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.
Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
Bon Appetit!