Oatmeal Jammy Bits Muffins

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Moist, tender muffins with soft bits of fruit "jammy bits" — delightful

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Ingredients

  • 1 3/4 cup King Arthur 100% White Whole Wheat Flour
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil or melted, unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup Blueberry Jammy Bits, or the flavor of your choice
  • Directions
  • 1 ) Preheat oven to 400°F. Lightly grease a 12-cup muffin tin, or line with papers.
  • 2 ) Stir together the flours, oats, sugar, baking powder, baking soda, and salt.
  • 3 ) In a separate bowl, beat together milk, oil or butter, eggs, and vanilla.
  • 4 ) Gently stir the wet ingredients into the dry ingredients, mixing just enough to blend. Stir in the Jammy Bits.
  • 5 ) Allow the batter to rest for 20 minutes, then stir. Divide it among 12 muffin cups, filling each cup about 3/4 full.
  • 6 ) Bake the muffins until golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
  • 7 ) Remove from the oven and allow the muffins to cool for 5 minutes before turning them out on a rack to finish cooling.
  • Yield: 12 muffins.
  • Recipe summary
  • Hands-on time: Baking time: Total time: Yield: 12 muffins

Preparation

Step 1

1) Preheat oven to 400°F. Lightly grease a 12-cup muffin tin, or line with papers.
2) Stir together the flours, oats, sugar, baking powder, baking soda, and salt.
3) In a separate bowl, beat together milk, oil or butter, eggs, and vanilla.
4) Gently stir the wet ingredients into the dry ingredients, mixing just enough to blend. Stir in the Jammy Bits.
5) Allow the batter to rest for 20 minutes, then stir. Divide it among 12 muffin cups, filling each cup about 3/4 full.
6) Bake the muffins until golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
7) Remove from the oven and allow the muffins to cool for 5 minutes before turning them out on a rack to finish cooling.
Yield: 12 muffins.
Recipe summary
Hands-on time: Baking time: Total time: Yield: 12 muffins

View complete recipe