Jam Filled Oat Bran Muffins

"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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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
32mins
Ingredients:
12
Yields:
16 muffins
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ingredients

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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!

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Reviews

  1. 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.
     
  2. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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